Healthy Breakfast Quinoa And Broccoli Egg Muffins Recipe

Name: Healthy Breakfast Quinoa And Broccoli Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs large; 1 1/2 cups egg whites; 1/2 cup cottage cheese I used low fat; 1/4 cup mozzarella cheese shredded, I used low fat; 1 tablespoon onion garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper ground; 1/8 teaspoon red pepper flakes; 1 cup quinoa cooked; 2 cups broccoli coarsely chopped; 1/2 cup Italian parsley chopped; 2 green onion sprigs, chopped

Servings: persons

3 eggs large
1 1/2 cups egg whites
1/2 cup cottage cheese I used low fat
1/4 cup mozzarella cheese shredded, I used low fat
1 tablespoon onion garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper ground
1/8 teaspoon red pepper flakes
1 cup quinoa cooked
2 cups broccoli coarsely chopped
1/2 cup Italian parsley chopped
2 green onion sprigs, chopped

1
Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray really well. Make sure to cover the bottom and sides with oil.
2
In a large mixing bowl, whisk eggs and egg whites for 30 seconds
3
Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine.
4
Add quinoa, broccoli, parsley and green onions, and mix.
5
Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional).
6
Bake for 20 mins and then broil until golden brown crust appears (optional).
7
Remove from the oven and let cool about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin cups and slide onto a platter.* Serve hot

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs large, 1 1/2 cups egg whites, 1/2 cup cottage cheese I used low fat, 1/4 cup mozzarella cheese shredded, I used low fat, and more.

Yes, Healthy Breakfast Quinoa And Broccoli Egg Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Breakfast Quinoa And Broccoli Egg Muffins

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