Bacon And Egg Breakfast Bites

Nonstick cooking spray
6 large eggs, lightly beaten
2 cups broccoli florets, coarsely
chopped
3 slices raw center-cut bacon (or turkey
bacon, or vegan alternative)
1 cup cooked quinoa
¼ cup shredded cheddar cheese
1 green onion, thinly sliced
Sea salt (or Himalayan salt) and
ground black pepper (to
taste; optional)

  1. Preheat oven to 350° F.
  2. Prepare muffin pan by coating lightly with spray; set aside.
  3. Steam broccoli for 4 to 5 minutes, until tender-crisp; set aside.
  4. Heat a medium nonstick pan over medium-high heat. Add bacon;
    cook, stirring occasionally, 5 to 6 minutes, until bacon is crisp.
    Transfer to a paper towel-lined plate. When cool enough to
    handle, chop bacon.
  5. Combine eggs, broccoli, bacon, quinoa, cheese, green onion, salt
    (if desired), and pepper (if desired), in a large mixing bowl; mix well.
  6. Evenly divide egg mixture among prepared muffin cups.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the
    center comes out clean, and eggs are set

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