Broccoli, Ricotta and Cheddar Egg Bites

• 9 eggs
• 2/3 c whole milk ricotta
• 1 ½ tsp garlic powder
• 1 ½ tsp kosher salt
• Freshly ground black pepper to taste
• ½ c shredded sharp cheddar cheese
• 1 package Aerofarms Micro Broccoli microgreens

Preheat oven to 350°F, placing the oven rack in the middle.

In a medium bowl, whisk the eggs, ricotta, garlic powder, salt and pepper until well combined and any lumps of ricotta are broken up. Add the cheddar cheese and stir to combine.

Spray a 12 cup muffin tin with nonstick pan spray or oil the pan with a small amount of olive oil and a paper towel. Spoon the mixture evenly into the prepared muffin tin. Divide the microgreens evenly among the wells, pressing the microgreens slightly into the batter.

Bake for 18-20 minutes until eggs are just set. Remove from the oven and let cool for about 5 minutes. Use a small spatula or spoon to lift the egg bites out of the tin. Serve warm.

*Egg bites can be cooled to room temperature and then refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Reheat from defrosted, 20-30 seconds in the microwave or in a 350°F oven for 10 minutes.