These Healthy Egg Muffin Cups are an easy, healthy, and delicious breakfast you can make once and enjoy throughout the week to make your busy mornings easier. Perfect for back to school meal prep and good breakfast on the go!
Preheat oven to 350 degrees F and grease 12 muffin tin with olive oil.
Heat 2 cups water in a sauce pan over high heat and bring to a boil. Add the quinoa and stir in.
In a large mixing bowl, combine the eggs and egg whites, and whisk together.
Add the cottage cheese, shredded cheddar cheese, cooked and cooled quinoa, chopped raw broccoli, sea salt, black pepper, garlic powder, and sliced green onions, and mix together.
Fill each muffin hole with the egg mixture to about 3/4 full. Then, top with a little extra shredded cheddar cheese, if desired. (I use an ice cream scoop for evenly distributing the mixture into each hole).
You can make these egg muffin cups ahead of time and refrigerate in an airtight container for up to 5 days. Then, just reheat them in the microwave for an easy breakfast or snack. You can also freeze in an airtight container for up to 3 months, wrapped in plastic wrap. Then, defrost in a microwave or thaw in the refrigerator.