Veggie and Parmesan Mini Egg Muffins
Categories > Breakfast, Gluten Free, Grain Free, High Protein, Sugar Free, Vegetarian
Veggie and Parmesan Mini Egg Muffins
This post is in partnership with Undeniably Dairy.
The only thing better than delicious quiches at brunch? Delicious mini egg muffins at brunch!
These little guys are adorbs, and unlike other cute foods like mini cupcakes or mini peanut butter cups, they’re packed with veggies and two types of dairy!
Ingredients
Directions
- Preheat the oven to 350°F. Coat a 12-cup nonstick muffin pan with olive oil or coconut spray.
- Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly.
- Whisk the eggs, egg whites, milk, and cottage cheese in a bowl.
- Add the garlic powder, black pepper, scallions, and Parmesan cheese and whisk until combined.
- Divide the broccoli and mushrooms among the muffin cups.
- Divide egg mixture evenly among muffin cups, filling just to the top.
- Bake 25 to 30 minutes on the middle rack in the oven, or until the mini quiches are lightly browned on top and a knife inserted in the center comes out clean.
- Let them cool in the pan on a rack 5 to 10 minutes; use a knife to loosen the edges from the pan and remove the mini quiches. Serve sprinkled with Parmesan cheese, if desired.
WHY WE LOVE THIS RECIPE
The muffins are mini but their nutrition value is anything but. They’re filled with protein, fiber, and vitamins, thanks to the eggs, dairy and veggies. They’re also a great option when planning meals for a busy week. Make a batch and store them in an airtight container in the fridge for an easy, satisfying grab-and-go breakfast.
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