Healthy Breakfast Quinoa and Broccoli Egg Muffins

6 eggs, large
3 cups egg whites
1 cup mozzarella cheese, shredded (I used low fat)
2 tbsp onion (garlic) powder
1 tsp salt
1 tsp black pepper, ground
1/4 tsp red pepper flakes
2 cup quinoa, cooked
3 cups broccoli, coarsely chopped
1/2 cup Italian parsley, chopped
5 green onion sprigs, chopped

Storage Instructions: Refrigerate in an airtight container for up to 6 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.

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 or use silicone muffin molds.
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. 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. Using a rubber spatula, loosen the egg muffins from the muffin cups and slide onto a platter.
*Serve hot.

Serving Size: 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user CKOZLOWSKI358.