Broccoli Cheese Egg Muffins
Broccoli Cheese Egg Muffins are fluffy inside, with golden cheese crust on top and are perfect for meal prep!
Servings: 12 muffins
Calories: 93kcal
Ingredients
- 3 large eggs
- 1 1/2 cups egg whites
- 1/2 cup cottage cheese or 1/4 cup crumbled feta
- 1/4 cup any melting cheese shredded
- 1 tbsp onion or garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp red pepper flakes
- 1 cup cooked quinoa
- 2 cups broccoli coarsely chopped
- 1/2 cup parsley or dill finely chopped
- 2 green onion sprigs finely chopped
- Cooking spray I use Misto
Instructions
- 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.
- In a 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 and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
- Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 minutes and then broil until golden brown crust appears (optional).
- Remove from the oven and let cool about 10 minutes. Serve hot or cold.
Notes
- Store: Refrigerate in an airtight container 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.
- Here is how to cook quinoa: Combine 1 cup dry and unrinsed quinoa, 2 cups cold water and pinch of salt in a medium pot. Bring to a boil, cover and cook 12 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. You can also make Instant Pot quinoa.
- Use all eggs: 9 large eggs in total and omit egg whites.
- Use all egg whites: Total amount will be 2 1/4 cups. Omit the eggs.
Nutrition
Serving: 1muffin | Calories: 93kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 199mg | Fiber: 1g | Sugar: 1g