Broccoli  Cheese Egg Muffins

Broccoli Cheese Egg Muffins are fluffy inside, with golden cheese crust on top and are perfect for meal prep!

Eggs Egg whites Cottage cheese Melting cheese (cheddar or mozzarella) Onion or garlic powder Salt or ground black pepper Red pepper flakes Cooked quinoa Broccoli Fresh parsley or dill Green onion

Ingredients You Need

Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray.


In large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion or garlic powder, salt, pepper, red pepper flakes.


Add quinoa, broccoli, parsley and green onions, and mix.


Fill each muffin with egg mixture 3/4 full and sprinkle with extra cheese on top (optional).


Bake for 20 minutes and then broil until golden brown crust appears.


Remove from the oven and let cool about 10 minutes. Serve hot or cold.



Refrigerate in an airtight container for up to 5 days. Reheat in microwave. Freeze in an airtight container for up to 3 months.

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