Quinoa and Broccoli Egg Muffins

  • Difficulty: Basic
  • 35 minutes
  • 3 servings

Start your morning with these lovely-looking egg muffins. They are not sweet treats, but cheesy and delicious egg-based snacks made from pleasantly chewy quinoa and mildly crispy yet moist veggies. Whether you serve them warm or cold they’ll help you start your day in a sunny way.

Ingredients Needed for Quinoa and Broccoli Egg Muffins

3 eggs
6 ounces of broccoli, chopped
5 ounces of cottage cheese
1 spring onion, chopped
6 ounces of quinoa, cooked
1 teaspoon garlic powder
salt
pepper
4 ounces of low moisture mozzarella, grated

How to Cook Quinoa and Broccoli Egg Muffins

  1. Add the eggs to a bowl and whisk them.
  2. Add the broccoli, cottage cheese, spring onion, and cooked quinoa to a bowl. Season with garlic powder, salt, and pepper. Mix them until even.
  3. Distribute the mixture between muffin cups. We needed 12 of those, so you either use 1 big muffin pan or two smaller, 6-cup each.
  4. Top each muffin cup with some grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.

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