Are you looking for a delicious and nutritious breakfast that will kickstart your day? Look no further than these irresistible Broccoli Cheddar Quinoa Egg Muffins! Packed with protein and bursting with flavor, these muffins are not only easy to make but also perfect for meal prep. Imagine waking up to the delightful aroma of freshly baked muffins that are both satisfying and healthy. With just a few simple ingredients, you can whip up a batch of these tasty treats that will leave your taste buds dancing and your energy levels soaring. Ready to impress your family and friends? Dive into this recipe and discover how to create your new favorite breakfast!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 6 large eggs
- 1 cup broccoli, chopped
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until they are well beaten and slightly frothy.
- Steam or lightly sauté the chopped broccoli for 2-3 minutes to soften slightly and reduce raw crunchiness. Allow to cool for a few minutes.
- Add the cooked quinoa, chopped broccoli, shredded cheddar cheese, garlic powder, salt, and pepper to the whisked eggs. Stir until all ingredients are evenly distributed.
- Using a spoon or measuring cup, carefully divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and the tops are golden brown and slightly puffy.
- Remove from oven and let cool in the tin for 5 minutes. Then gently remove the egg muffins using a small spatula.
- Serve warm or store in an airtight container in the refrigerator for up to 4 days. Can be reheated in microwave for 30 seconds.
Tips
- Prep Ahead: To save time in the morning, consider preparing the quinoa and chopping the broccoli the night before. This way, you can simply mix everything together and bake in the morning.
- Customize Your Veggies: Feel free to swap out the broccoli for other vegetables like spinach, bell peppers, or even zucchini. This is a great way to use up any leftover veggies you have in the fridge.
- Cheese Variations: While cheddar cheese adds a delightful flavor, you can experiment with different cheeses such as feta, mozzarella, or pepper jack for a unique twist.
- Don’t Overmix: When combining the ingredients, be careful not to overmix. A gentle fold will keep the muffins light and fluffy.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins. They are done when they are golden brown on top and a toothpick inserted in the center comes out clean.
- Perfect for Meal Prep: These muffins store well in the refrigerator for up to 4 days. Make a big batch and enjoy them throughout the week for an easy grab-and-go breakfast!
- Reheat with Care: When reheating, do so in short intervals to avoid overcooking. A quick 30 seconds in the microwave should do the trick!
Nutrition Facts
Calories: kcal
Carbohydrates: 5g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: mg
