Broccoli-Cheese Quinoa Egg Muffins
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Cook time: 
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Serves: 12 egg muffins
 
Ingredients
  • 9 eggs
  • ½ cup low-fat cottage cheese
  • ½ cup part-skim (2%) mozzarella cheese, shredded
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ⅛ tsp red pepper flakes
  • 1 cup quinoa, cooked
  • 1½ cups frozen broccoli, thawed and finely chopped
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees F and spray a non-stick muffin tin with cooking spray; set aside.
  2. In a large mixing bowl, whisk eggs. Add cottage cheese, cheese, onion powder, garlic powder, salt, pepper, and red pepper flakes; whisk well. Add all remaining ingredients and stir to combine.
  3. Fill each muffin well with egg mixture until nearly full. Bake for 24-26 mins and then broil until golden brown crust appears. Remove from the oven and let cool about 5 minutes. Run a sharp knife around the sides of each muffin before using a rubber spatula to gently loosen the egg muffins from the tin. Serve warm.
Notes
Recipe adapted from iFoodReal
Nutrition Information
Serving size: 1 muffin cup Calories: 97 Fat: 4.6 Carbohydrates: 4.4 Sugar: 0.8 Sodium: 197 Fiber: 1.0 Protein: 7.9 Cholesterol: 135
Recipe by Prevention RD at https://preventionrd.com/broccoli-cheese-quinoa-egg-muffins/