Mini Broccoli & Cheddar Frittatas

Instructions

1. Preheat the oven to 350°F. Grease a 12-cup muffin tin liberally. Set it aside.
2. Lightly steam the broccoli florets until they become bright green.
3. Divide the broccoli between the muffin cups. Set it aside.
4. In a large bowl, whisk together the eggs, milk, half of the cheddar cheese, salt, and pepper. Pour the egg mixture into each cup until it’s ¾ full. Top each cup with the remaining shredded cheddar cheese. Bake until the quiche has set, about 20 to 25 minutes.
5. Serve immediately or store in the refrigerator for up to 5 days. Eat cold or reheat in the microwave.