Recipe courtesy of The Tastemade Kitchen

Broccoli and Quinoa Egg Muffins

Broccoli plus quinoa plus eggs equals amazing breakfast muffins. Let us prove it to you!
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 12 servings
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Nonstick cooking spray

3 large eggs 

4 large egg whites 

1/2 cup cottage cheese 

2 tablespoons shredded mozzarella, plus more for sprinkling 

1/4 teaspoon garlic powder 

1/2 teaspoon kosher salt 

1/4 teaspoon ground black pepper 

1 cup cooked quinoa 

2 cups coarsely chopped raw broccoli 

2 green onions, sliced 


  1. Preheat the oven to 350 degrees F. Spray a nonstick 12-cup muffin tin with cooking spray really well (or you can use cupcake liners, but the muffins will stick to the liners).
  2. Whisk the eggs and egg whites in a large mixing bowl. Add the cottage cheese, mozzarella, garlic powder, salt and pepper and stir to combine. Add the quinoa, broccoli and green onions to the mixing bowl and mix. Fill the muffin cups with the egg mixture. Sprinkle with extra mozzarella on top. Bake until set, 15 to 20 minutes, and then broil until golden brown. Remove from the oven and let cool for 10 minutes. 
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