This breakfast classic is now snack-size!

What You’ll Need:
1 bag Birds Eye Broccoli Florets
6 eggs
1 cup 2% milk
1/2 cup chopped tomato
1 1/2 cups shredded low fat Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

What to Do:
Cook Broccoli Florets according to package directions. Chop them up.

Preheat oven to 350° and lightly grease 3 mini muffin pans.

Whisk eggs with milk in large bowl. Stir in remaining ingredients. Evenly pour into mini muffin pans.

Bake 18 to 20 minutes or until eggs are set. Cool slightly on baking rack. Remove from pans and serve warm or room temperature.

This recipe has been published in partnership with Birds Eye.