Breakfast Muffin

INGREDIENTS:

12 strips of bacon – cooked and chopped
4 oz chopped broccoli florets (cooked)
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

12 muffin cups (lined)

DIRECTIONS:

1. Preheat oven to 350° F.
2. In a large bowl, combine bacon, broccoli, and cheese.
3. Spoon mixture into paper-lined muffin tin – filling them 2/3 of the way, leaving room to add the egg mixture.
4. In another bowl, beat together 12 eggs.
5. Add salt and pepper.
6. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.
7. Bake 25 minutes, or until muffins have risen and are firm.

Makes 12 muffins

Refrigerate for up to one week. Reheat in microwave 25 seconds.