by Olena

Breakfast Egg Muffins

by Olena

Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.

With Easter upon us, these breakfast egg muffins would be a great addition to your Easter brunch or breakfast table. Equally they would be fantastic for a Mother’s Day brunch, Christmas Day breakfast and more importantly – weekdays. These healthy breakfast egg muffins cups are quick, packed with lean protein and complex carbs, keep well in a fridge and can be frozen.

Broccoli had a perfect texture and was still crunchy and not overcooked. To me, there is nothing worse than overcooked vegetables. I also love adding fresh herbs to an omelette. Use what you have on hand. I used parsley and green onions but fresh dill would be wonderful too.

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How to Make Breakfast Egg Muffins

  1. Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin). DO NOT ignore this recommendation otherwise you will end up with a sticky mess.
  2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix. Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.
  3. Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional). Remove from the oven and let cool about 10 minutes. Serve hot or cold.

Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.

If you are looking for other healthy breakfast recipes check out my other egg muffins among other 24 breakfast meal prep ideas.

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Breakfast Egg Muffins

5 from 1 reviews

Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins

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 tbsp onion (garlic) powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/8 tsp red pepper flakes
  • 1 cup quinoa, cooked
  • 2 cups broccoli, coarsely chopped
  • 1/2 cup Italian parsley, chopped
  • 2 green onion sprigs, chopped
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin).
  2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
  3. Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional). Remove from the oven and let cool about 10 minutes. Serve hot or cold.

Store: Refrigerate in an airtight container (I use primarily these glass containers) for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack.

Freeze: In an airtight container for up to 3 months. Defrost in a microwave or thaw on a counter.

Notes

*If you have low quality muffin tin like pictured, your muffins will stick. No matter how well you spray the tin. I even tried to use brush and oil and they still would stick. Loosen the muffins with a butter knife first and then a rubber spatula. Since then, I learnt my lesson and have purchased silicone BPA-free muffin baking pan. Individual silicone BPA-free muffin cups are even cheaper and would work as great.

 Did you make this recipe? Please give it a star rating in the comments.

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37 comments on “Breakfast Egg Muffins

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  1. I’ve had this recipe bookmarked for some months now and I regret not trying it earlier (Just made my first batch!) I’m a busy graduate student with early morning classes and rotations. I’m also a girl who loves eggs for breakfast to carry me through the day, but sometimes sleeping for 10 more minutes is more tempting. This is the perfect way to grab-n-go some nutrients in the morning! Thanks so much for sharing 🙂

  2. Hi: This sounds like a great recipe that I would like to try. Just a little confused, do you use mini muffin pans or regular cupcake/muffin pans? thanks so much

    1. OK. I cook this way: 1 cup quinoa, 2 cups water, pinch of salt, bring to a boil, cover, cook 12 minutes, remove from heat and let stand for 5 minutes, fluff with a fork.

  3. Sorry, I’m still confused about the egg whites. Is it 1.5 cups of egg whites or 1 egg white + 1/2 cup of egg whites? These look great and want to make sure I’ve got it right.

  4. Looks yummy! Trying these now…they are in the oven 🙂 Question – would this recipe work if I used muffin cups inside the muffin pan?

    1. Yes. I used thin almost wax paper like liners in Sundried Tomato Spinach Quinoa ️muffins and it almost worked. Just let them cool down completely. You can search my site to see how those look. Sorry can’t insert link on my phone.

  5. These look and sound perfect. But I’m a little confused about the egg whites. 1 + 1/2 cup egg whites? Is that another whole egg (on top of the 3 large) plus 1/2 cup egg whites or is it 1.5 cups egg whites? How many separated eggs does it take to total 1.5 cups of whites?

    1. Awesome! These are very handy for busy mornings. I’m making 2 batches today and freezing. I love these! It’s so hard to come up with a quick breakfast that’s low in sugar and not overdone with carbs. Bingo here!

  6. I love your Pinterest page. Wonderful food selections. My daughter told me about Quinoa. This recipe sounds great and easy to make and that they can be frozen. Will be sending this one to my daughter. I found your pans on Amazon. Just what I was looking for. Thanks.

    1. Hi BJ. Awe, thank you! Yes, you need a good muffin tin otherwise the muffins will stick. Like the eggs get burnt on a low quality or an old skillet. You will love it and these muffins. And quinoa is the new brown rice.

  7. Wow, these look great, and what a great breakfast idea for something that can be frozen and then heated up when you’re on the go! Looks mighty tasty 🙂

  8. I have made something similar before but I didn’t use any quinoa. I love this variation and the fact that you also used egg whites together with regular eggs is great. More protein and less cholesterol 🙂

    1. Yes, I try to balance everything out and not to avoid real good food. People are scared of eggs, instead we should eat them in moderation and of course add extra egg whites for a protein boost.:)

    1. Muffins are awesome mini food. I agree. Kids love mini muffins. Let me know how you like these. We love them! I made 3 batches and froze a few.