Ingredients
* 1.5 lbs broccoli florets (2 heads broccoli--I bought a 3lb bag of florets from Costco for $4.99)
* 5 stalks green onion, diced
* 1/2 cup bacon bits (you can also fry up ~5 slices of bacon and crumble them)
* 1/2 cup parmesan cheese (cheddar cheese also works)
* 8 eggs
* 1/3 cup lemon juice (zest optional)
* 2 tsp salt, divided
* 1 tsp pepper
* 1 tsp paprika
* 1 tsp garlic powder
Directions
1. Preheat oven to 350 degrees.
2. Bring pot of water to a boil. Add 1 tsp salt.
3. Prepare broccoli by cutting off the thick stems and keeping just the florets (small heads).
4. Add broccoli to hot water and boil for 2-3 minutes, until slightly softened.
5. Prepare bowl with ice water to shock the broccoli. This stops the cooking and keeps the broccoli's vibrant green color.
6. To chop up the broccoli, you can either do it with a knife or use a food processor. Chop it up small.
7. To the chopped broccoli, add the chopped green onion, 1/2 cup bacon bits, 1/2 cup parmesan, 1/3 cup lemon juice, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, and 1 tsp garlic powder. Mix, taste, and adjust seasonings.
8. In a separate bowl, beat the 8 eggs with 1/2 tsp of salt.
9. Add eggs to broccoli and mix well.
10. Oil or spray a muffin or cupcake tin. Evenly divide the broccoli mix between the tins.
11. Bake for 30 minutes, or until toothpick comes out clean. Run a knife around the tins to loosen the muffins and gently take out. Eat warm or freeze.
12. Eat by itself, or serve with avocado or some other vegetable (I don't know why, but these go so well with avocado!)
Freezing & Reheating
1. Take muffins out of oven and let cool in tin for a couple minutes.
2. Remove from tin and place on cooling rack. Cool completely.
3. Wrap muffins in plastic wrap, individually.
4. Place in freezer bag and freeze for up to 6 months.
5. To reheat, place in microwave for 3-4 minutes, flipping over every minute.
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