Your Recipe

Recipe Instructions:

Ingredients
12 large eggs
1 lb frozen broccoli florets, cooked as per package instructions
20 oz. bag shredded potatoes
1 cup shredded cheddar cheese
1 tsp kosher salt
1 tsp dry mustard
1/4 tsp pepper
Instructions
Preheat oven to 350°F and lightly grease or spray two 12-cup muffin pans.
In a large bowl, crack the eggs and lightly beat them. Add the potatoes, broccoli, cheese, salt, dry mustard, and pepper. Mix thoroughly.
Divide the mixture evenly between 24 muffin cups.
Bake for 20-25 minutes, or until eggs are set and the tops are lightly golden brown.
Let cool slightly before using a butter knife to gently loosen and pop the egg muffins out of the pan. Enjoy immediately or cool and place in an airtight container to store in the refrigerator for 4 to 5 days or in the freezer for up to one month.