|2 cups||small broccoli florets, cooked until crisp-tender|
|1/4 cup||2% reduced-fat milk|
|1/2 teaspoon||freshly ground black pepper|
|1/2 cup||sharp cheddar cheese, shredded|
Preheat oven to 350°F
Coat 12 standard-size muffin cups with cooking spray. Divide broccoli and evenly among muffin cups.
Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 to 20 minutes or until just set. Cool on a wire rack for 2 to 3 minutes; remove from pan.
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