Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or silicone liners.

Heat the avocado oil in a large skillet over medium-high heat. Sauté the chopped onion until softened, about 3 to 5 minutes. Add in the minced garlic and the broccoli florets and stir well. Cook, stirring occasionally, until the broccoli has softened but is still slightly al dente, about 3-5 minutes.

If you’d like to add any other additions, like chopped ham, chicken, bacon, or sausage, do so with the broccoli. Season to taste with sea salt and black pepper.

In a large mixing bowl or measuring cup with a pour spout, whisk together the eggs.

Use a ⅓ measuring cup to scoop the broccoli mixture into the bottom of each paper liner. Cover with beaten eggs, filling the muffin holes ⅔ of the way up. Avoid over-filling the holes with egg, as the egg grows substantially as it bakes. Liberally sprinkle grated cheese on top of the egg mixture.

Place a baking sheet underneath the muffin tray in case anything overflows, and bake for 18-22 minutes, until the egg muffins are cooked through. Insert a digital thermometer into the center of a muffin to test for doneness. If it is 165 degrees F or higher, they are ready to go!

For silicone liners, allow muffins to cool 10-15 minutes before enjoying. For paper liners, allow the breakfast muffins to cool completely before peeling off the paper.