Healthy Breakfast Quinoa and Broccoli Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 77.7
  • Total Fat: 1.8 g
  • Cholesterol: 47.3 mg
  • Sodium: 229.5 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 8.2 g

View full nutritional breakdown of Healthy Breakfast Quinoa and Broccoli Egg Muffins calories by ingredient
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Introduction

Can refrigerate in an airtight container for up to 5 days. Reheat in Microwave. Freeze up to 3 months Can refrigerate in an airtight container for up to 5 days. Reheat in Microwave. Freeze up to 3 months
Number of Servings: 12

Ingredients

    3 large Egg, fresh, whole, raw
    1 1/2 cups Egg White--All Whites 100% liquid egg whites
    1/2 cup (not packed) Cottage Cheese, 1% Milkfat
    1/4 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft
    1 tbsp Garlic powder (or onion)
    1/2 tsp Salt
    1/2 tsp Pepper, black
    1/8 tsp Red pepper flakes
    1 cup Quinoa, cooked
    2 cups, coarsely chopped Broccoli
    1/2 cup Italian Parsley. chopped
    2 medium (4-1/8" long) Scallions (green onions), chopped

Directions

Directions
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. 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 (I like to add a few drops of Frank's RedHot Buffalo Sauce on top).


Serving Size: 12 muffins

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