With Easter upon us, these breakfast egg muffins would be a great addition to your Easter brunch or breakfast table. Equally they would be fantastic for a Mother’s Day brunch, Christmas Day breakfast and more importantly – weekdays. These healthy breakfast egg muffins cups are quick, packed with lean protein and complex carbs, keep well in a fridge and can be frozen.
Broccoli had a perfect texture and was still crunchy and not overcooked. To me, there is nothing worse than overcooked vegetables. I also love adding fresh herbs to an omelette. Use what you have on hand. I used parsley and green onions but fresh dill would be wonderful too.
How to Make Breakfast Egg Muffins
- 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). DO NOT ignore this recommendation otherwise you will end up with a sticky mess.
- 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.
![Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.]()
- 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.
If you are looking for other healthy breakfast recipes check out my other egg muffins among other 24 breakfast meal prep ideas.
PrintBreakfast Egg Muffins
Breakfast Egg Muffins with broccoli, leftover quinoa and cottage cheese for a healthy breakfast on-the-go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- 3 eggs, large
- 1 1/2 cups egg whites
- 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 salt
- 1/2 tsp black pepper, ground
- 1/8 tsp red pepper flakes
- 1 cup quinoa, cooked
- 2 cups broccoli, coarsely chopped
- 1/2 cup Italian parsley, chopped
- 2 green onion sprigs, 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 (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.
Store: Refrigerate in an airtight container (I use primarily these glass containers) 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.
Notes
*If you have low quality muffin tin like pictured, your muffins will stick. No matter how well you spray the tin. I even tried to use brush and oil and they still would stick. Loosen the muffins with a butter knife first and then a rubber spatula. Since then, I learnt my lesson and have purchased silicone BPA-free muffin baking pan. Individual silicone BPA-free muffin cups are even cheaper and would work as great.
Did you make this recipe? Please give it a star rating in the comments.
The post Breakfast Egg Muffins appeared first on iFOODreal.