Ingredients:

  • 1 1/2 cups Broccoli Florets (finely chopped, tender-crisp)
  • 1 cup, packed Sharp Mature Cheddar Cheese (freshly grated)
  • 2 Tbsp Fresh Chives or Parsley (finely chopped)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 8 Large Eggs
  • 1/4 cup Whole Milk or Half-and-Half
  • 1/2 tsp Salt (Kosher or Sea)
  • 1/4 tsp Freshly Ground Black Pepper
  • Non-stick cooking spray or Butter (As needed, for greasing)

Instructions:

  1. Pre-Cook the Broccoli: Chop the broccoli into small, bite-sized pieces (about 1/4 inch). Steam or lightly sauté the florets until tender-crisp (about 3-4 minutes). Pat the cooked broccoli very dry using paper towels or a tea towel to remove excess moisture.
  2. Preheat and Prepare: Preheat your oven to 375°F (190°C). Thoroughly grease all 12 cups of the muffin tin with non-stick spray or melted butter. If using paper liners, spray the inside of the liners too to guarantee easy removal.
  3. Combine Dry Fillings: In a medium bowl, combine the dried broccoli, grated Cheddar cheese, chopped chives/parsley, garlic powder, and onion powder. Toss gently to distribute evenly.
  4. Whisk the Eggs: In a large mixing bowl, crack the 8 large eggs. Add the milk/half-and-half, salt, and pepper.
  5. Achieve Uniformity: Whisk vigorously until the yolks and whites are completely combined and slightly frothy, seeing small bubbles forming on the surface (about 60-90 seconds of continuous whisking).
  6. Integrate Fillings: Gently fold the broccoli and cheese mixture into the egg base until just combined. Be careful not to overmix.
  7. Fill the Tins: Using a measuring cup or ladle, pour the mixture evenly into the prepared muffin cups, filling each approximately three-quarters full.
  8. Bake: Transfer the muffin tin to the preheated oven. Bake for 18–22 minutes.
  9. Check for Doneness: The muffins are done when the tops are puffed, lightly golden brown, and the centres are set. A knife or toothpick inserted into the centre should come out clean. (Internal temperature should register 165°F / 74°C).
  10. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before gently running a butter knife around the edges and removing them. Serve warm or at room temperature.