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Broccoli Cheese Egg Muffins

Broccoli Cheese Egg Muffins

Broccoli Cheese Egg Muffins are the perfect blend of nutrition and flavor, making them a fantastic choice for breakfast or a quick snack. These bite-sized delights combine fluffy eggs, protein-rich cottage cheese, and coarsely chopped broccoli with the gooey goodness of your favorite melting cheese, all baked to golden perfection. They’re not only easy to prepare but also ideal for meal prepping, allowing you to enjoy a nutritious option on busy mornings or when you’re craving a healthy snack. Whether served warm right out of the oven or chilled later in the day, these muffins are sure to please everyone at the table.

  • Total Time: 30 minutes
  • Yield: Approximately 12 muffins 1x

Ingredients

Scale
  • 3 large eggs
  • 1 ½ cups egg whites
  • ½ cup cottage cheese (or ¼ cup crumbled feta)
  • ¼ cup any melting cheese (shredded)
  • 1 cup cooked quinoa
  • 2 cups broccoli (coarsely chopped)
  • 1 tbsp onion or garlic powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • ½ cup parsley or dill (finely chopped)
  • 2 green onion sprigs (finely chopped)
  • Cooking spray
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with unbleached liners. Lightly spray each liner with cooking spray.
  2. In a large mixing bowl, whisk together the eggs and egg whites until blended. Mix in cottage cheese, melting cheese, onion or garlic powder, salt, pepper, and red pepper flakes.
  3. Gently fold in cooked quinoa, chopped broccoli, parsley or dill, and green onions until evenly combined.
  4. Pour the mixture into muffin liners until filled about ¾ full; sprinkle extra cheese on top if desired.
  5. Bake for approximately 20 minutes. For a golden crust, broil for an additional minute or two.
  6. Allow muffins to cool for about 10 minutes before serving.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (56g)
  • Calories: 93
  • Sugar: 1g
  • Sodium: 275mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 92mg

Keywords: Fresh ingredients enhance flavor; experiment with different vegetables like spinach or bell peppers. Ensure eggs are whisked well for an even bake; adjust seasoning to personal taste. Muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.