Breakfast Egg Muffins
Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 tsp salt
- 1 1/2 cups egg whites
- 1/8 tsp red pepper flakes
- cooking spray (i use misto)
- 1 cup quinoa cooked
- 1/2 cup cottage cheese (i used low fat)
- 1/4 cup mozzarella cheese shredded (i used low fat)
- 1 tbsp onion (garlic) powder
- 1/2 tsp black pepper ground
- 2 cups broccoli coarsely chopped
- 1/2 cup italian parsley chopped
- 2 green onion sprigs chopped
- 3 large
- Carbohydrate 13.6287106615426 g
- Cholesterol 3.02400000255634 mg
- Fat 2.02507222351573 g
- Fiber 1.80217016532922 g
- Protein 7.62373681218008 g
- Saturated Fat 0.620448104202382 g
- Serving Size 1 1 muffin (72g)
- Sodium 87.0269180855411 mg
- Sugar 11.8265404962134 g
- Trans Fat 0.22592304398809 g
- Calories 102 calories
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 (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. Serve hot or cold.
