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.
Calories from fat59
Calories from saturated fat37
Total Fat6.5 g
Saturated Fat4.1 g
Trans Fat0.0 g
Polyunsaturated Fat1.1 g
Monounsaturated Fat3.2 g
Total Carbohydrate11.7 g
Dietary Fiber1.6 g
The cheese is optional and leaving it out scores big health points ;-)