Protein goodness in an on-the-go size
Preheat oven to 300° F. Cook broccoli florets in ¼-inch water over high heat in a small pot with a lid until tender, 2 to 3 minutes. Or microwave broccoli in a small glass bowl with 2 Tbs. water on high for 1 minute. Drain well.
In a medium bowl, whisk together eggs, milk, and salt. Add the broccoli, sausage, green onions, and cheese. Stir well and pour into 12 muffin cups coated with nonstick cooking spray.
Bake until the tops are just barely set, about 30 minutes. Let cool for at least 10 minutes before running a knife around the edges and removing from the pan.
Place in an airtight container and store in the refrigerator for up to four days. (You can also freeze them up to a month in an airtight container, and thaw overnight if you plan to use the next day) In the morning, warm in the microwave on medium power for about 45 seconds.