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!
¼cupcheddar cheese,shredded (plus more for topping)
½teaspoonsea salt
¼teaspoonblack pepper
¼teaspoongarlic powder
1cupquinoa,uncooked
2cupsraw broccoli,chopped
2green onions,sliced
olive oilfor greasing muffin tin
Instructions
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.
Cover, reduce heat to a simmer, and cook for 12-15 minutes or until water is absorbed. Fluff with a fork or spoon, cover, and let sit for another 10 minutes.
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 ¾ 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).
Bake for 20-25 minutes, until fully cooked through.
Then, remove from the oven and let cool for about 5 minutes before removing from the muffin tin.
Notes
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.