Healthy Breakfast Quinoa and Broccoli Egg Muffins

Prep Time

30 minutes

Prep Notes

Quinoa takes 15 minutes to prep

Cooking Time

30 minutes


12 people


3 eggs, large
1 + 1/2 cup egg whites
1/2 cup cottage cheese (I used full fat)
1/4 cup mozzarella cheese, shredded (I used full fat)
1 tbsp onion (garlic) powder or 1 garlic clove minced
1/2 tsp salt
1/2 tsp black pepper, ground
1/8 tsp red pepper flakes
1 cup quinoa, cooked
2 cups broccoli, coarsely chopped
1/2 cup Italian parsley, chopped
2 green onion sprigs, chopped
Cooking spray


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.

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


Add a few drops of Frank's Red Hot Buffalo Sauce  or any other of your favorite hot sauce. Also, served well with hummus, labne or another creamy dip.