Categories: breakfast, to try

Ingredients

• 1 tablespoon of olive oil
• 1 potato, peeled and cubed
• 1/2 onion, cubed
• 1 garlic clove, sliced
• a few pinches of red pepper flakes
• 2 handfuls of broccoli florettes, cut into small pieces
• 6 medium eggs (or 4 large)
• a splash of milk
• cooking spray
• a few slices of thinly cut oven roasted turkey breast (optional)
• 1/2 cup of shredded cheese

Directions

1. Preheat the oven to 380F

2. Heat oil in a pan, add potatoes and cook until they are golden brown

3. Add onions and garlic to the potatoes, season with salt and pepper and add a few pinches of red pepper flakes

4. Cook the vegetables till they are tender (undercooked potatoes are horrible)

5. Note: to help potatoes cook quicker, add a few tablespoons of water, cover the pot and let the vegetables steam

6. Add a few handfuls of broccoli and cook a few more minutes

7. Whisk the eggs and milk together (I did not have milk and used fat free half & half instead)

8. Spray a muffin tin with cooking spray, add vegetable mixture and top with some of the egg mixture

9. Optional: first “line” the muffin tins with thinly sliced turkey breast (or ham) and then add the vegetables, followed by the egg mixture

10. Bake in the oven for about 8 minutes, or until the eggs are nearly set

11. Top with shredded cheese and put the muffin tin under the broiler for about 3 minutes, or until the cheese is bubbling

12. Serve immediately

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