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