Preheat oven to 375⁰ F & prepare mini-muffin tin by either spraying with cooking spray or lining with paper liners.
Heat oil in a small pan over medium heat. Add chopped onion and saute for 4-5 minutes until translucent. Add broccoli and garlic and saute another 2-3 minutes to soften, stirring to evenly cook.
In a medium bowl, beat eggs and milk together using a fork. Add sriracha or hot sauce and mustard and mix well.
Divide broccoli mixture between each prepared mini-muffin cup (approximately ⅓ full for each cup). Sprinkle cheese evenly on top of broccoli mixture. Pour blended egg mixture over broccoli and cheese mixture. Leave a small amount of space at the top to avoid spillover while baking. Sprinkle with paprika. Place in oven and bake for approximately 10 minutes until set and cheese is lightly browned. Don't over bake or eggs will be overcooked.
Remove from oven and let cool for 5 minutes before using a butter knife around each egg muffin to loosen and remove from pan. Serve immediately.
Serving size: 4 mini muffins Calories: 245 calories, Fat: 15 grams, Saturated fat: 5 grams, Carbohydrates: 8 grams, Sugar: 2 gram, Sodium: 330 milligrams, Fiber: 2 gram, Protein: 15 grams, Cholesterol: 270 milligrams