Step 1

Preheat the oven to 400 degrees F.

Step 2

Toss the broccoli and onions with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. Roast for 15 minutes until the broccoli turns bright green and the onions have softened.

Step 3

Grease a 12-cup muffin pan with non-stick cooking spray.

Step 4

In a large bowl, whisk together the eggs, milk, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

Step 5

Spoon the broccoli and onions into the muffin cups. Pour in the egg mixture until the cups are about three-quarters full. Sprinkle with crumbled goat cheese on top.

Step 6

Bake for 15 minutes until the eggs have puffed up and are set. Garnish with additional chopped parsley before serving.

Step 7

Serve warm, at room temperature or chilled from the fridge.

Step 8

Store in an airtight container in the refrigerator up to 1 week.