Preheat your oven to 350°F and let it warm up while you prep.

Steam the broccoli with a splash of water for 3 to 5 minutes—just until it’s tender.

Once it’s done, break the broccoli into smaller pieces. Toss it with olive oil, a pinch of salt, and some pepper. Give it a good mix.

Spray a regular non-stick muffin tin (you’ll need 9 cups) really well with cooking spray, then divide the broccoli mixture evenly into the tins.

In a bowl, whisk together the egg whites, whole eggs, grated cheese, and a bit more salt and pepper.

Pour the egg mixture over the broccoli in each cup—fill them up a little more than 3/4 of the way.

Sprinkle the tops with shredded cheddar, pop the tray in the oven, and bake for about 20 minutes, or until they’re fully set.

Serve warm and enjoy right away!

If you have leftovers, wrap them up in plastic wrap and store them in the fridge—they’re perfect for quick meals during the week.