• Preheat oven to 350 ° F.

For the riced broccoli:

• Wash & dry broccoli (stalks too-you can peel the outside so they are more tender), cut into small pieces, and load them into a food processor. Then pulse the processor until you have small bits of broccoli.

For the egg muffins:

• To a bowl, add the riced broccoli, cheddar, and bacon bits. Mix gently to combine. Spray a muffin tin liberally with your favorite oil spray. Then spoon the mixture evenly into the wells of a muffin tin.
• Crack your eggs into a bowl and add the garlic powder, salt, & pepper, and a splash of almond milk or water. Whisk until light and fluffy.
• Then pour the mixture evenly into the muffin tin, over the top of your other ingredients. Sprinkle additional bacon bits on top if desired.
• Bake at 350° for 20-22 minutes until eggs are puffed and cooked through. Let cool for 5 minutes before serving. (The puffed eggs will relax back down as they cool.)
• Add avocado slices for garnish if desired.