In a medium sauce pan, combine millet and broth and cook according to package directions. Let cool.
In a large bowl, combine cooled millet, eggs, broccoli, onion, garlic, cheese and paprika.
Preheat oven to 350° F. Using your fingers, spread coconut oil into the smallest size muffin cups, making sure to cover every spot.
Put a heaping spoonful of millet mixture into prepared muffin cups. Bake for 18 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool. Wrap individually for breakfast on the go.
Notes:
The cheese is optional and leaving it out scores big health points ;-)
