Preheat the oven to 375 degrees. Set the oven rack on the middle setting.

Prepare a 12-cup muffin pan by placing silicone liners into each muffin slot or lining with paper liners (spray or brush each one lightly with avocado oil or olive oil to make sure they don’t stick).

Chop the 1/2 head of broccoli into rough florets. Toss the florets in avocado oil or olive oil. Place on a sheet/baking pan with parchment or foil. Season well with salt and pepper. Place the pan in the oven with the rack at the higher setting (closer to the top of the oven) - stir a few times until the florets start to crisp and turn brown (about 15 minutes). Cool slightly before using so the pieces won’t be too hot to handle.

Add equal amounts of each of the prepared ingredients (protein, veggies and cheese if using) to each muffin cup.

In a large bowl, whisk the eggs. Add the half and half - whisk until well-blended. Add salt and pepper to taste (about ¼ teaspoon each). Add any other seasonings/herbs that you prefer.

Pour egg mixture into a glass liquid measuring cup or bowl with a spout to make pouring easier.

Place muffin pan on a sheet/baking pan to make it easy to slide in and out of the oven without spilling.

Divide/pour the egg mixture into each muffin cup, filling about ¾ - almost full.

Bake egg muffins at 375 degrees for 20-22 minutes. You can test the muffins with a toothpick (comes out clean if cooked fully) or will be firm to the touch. They will rise up and then fall a little after cooling - that’s ok!

Remove from the oven and allow to cool slightly before serving. May be stored in an airtight container in the refrigerator for 5-7 days. Can be frozen (wrapped tightly) for 30 days.