Breakfast

Healthy Breakfast Quinoa and Broccoli Egg Muffins is for Breakfast.

Healthy Breakfast Quinoa and Broccoli Egg Muffins takes 15 minutes to prepare.

Healthy Breakfast Quinoa and Broccoli Egg Muffins takes 20 minutes to cook.

Healthy Breakfast Quinoa and Broccoli Egg Muffins makes 24 servings.

The ingredients for Healthy Breakfast Quinoa and Broccoli Egg Muffins are:

6 eggs, large
3 cups egg whites
1 cup mozzarella cheese, shredded (I used low fat)
2 tbsp onion (garlic) powder
1 tsp salt
1 tsp black pepper, ground
1/4 tsp red pepper flakes
2 cup quinoa, cooked
3 cups broccoli, coarsely chopped
1/2 cup Italian parsley, chopped
5 green onion sprigs, chopped

Here is how you make Healthy Breakfast Quinoa and Broccoli Egg Muffins:

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 or use silicone muffin molds.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.Serving Size: 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user CKOZLOWSKI358.

The nutritional information for Healthy Breakfast Quinoa and Broccoli Egg Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 72.0

• Total Fat: 1.9 g
• Cholesterol: 47.3 mg
• Sodium: 81.9 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.0 g
• Protein: 6.7 g

The dietary needs meet for Healthy Breakfast Quinoa and Broccoli Egg Muffins is Gluten Free