Mix and pour this 1 mixture into a muffin tin for a low carb bake that’s shockingly satisfying

Variations & Tips
• Add protein: Stir in 1/2 cup of cooked, crumbled bacon, breakfast sausage, or diced ham to make these extra filling, especially if you’re using them as a grab-and-go lunch.• Extra veggie boost: Swap part of the broccoli for finely chopped bell peppers, spinach, or zucchini (just squeeze out moisture from watery veggies so the cups don’t get soggy).• Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or use pepper jack cheese instead of cheddar for a little kick.• Dairy-light version: Use unsweetened almond milk instead of heavy cream and reduce the cheese slightly if you’re watching calories, keeping in mind that the texture may be a bit less rich but still tasty.• Different cheeses: Try a mix of cheddar and mozzarella for extra melty texture, or use smoked gouda or Swiss for a deeper, more savory flavor.• Make-ahead tip: Bake a batch on Sunday, let them cool completely, and store in the fridge for easy breakfasts all week. They also freeze well—freeze on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in the microwave or a 325°F oven until warmed through.• Mini version: Use a mini muffin tin for bite-sized snacks or kid-friendly portions. Just reduce the baking time to around 10–14 minutes and keep an eye on them so they don’t overbake.