Breakfast · Gluten Free · Snacks · Vegetarian

Quinoa, Broccoli and Kale Egg Muffin

These muffins are so great for breakfasts on the go, pre workout snack or to fill that 3pm hunger void. Ps. They go really well with a dollop of buffalo sauce.

Quinoa, Broccoli and Kale Egg Muffin

  • Servings: 12 muffins
  • Print

oil spray

7 eggs

1/2 cup light cottage cheese

1/4 cup skim mozzarella shreds

1 tbsp garlic powder

1 tsp crushed red pepper flakes

salt and pepper

1 cup of cooked quinoa

1 cup chopped broccoli

1 cup chopped kale (stalks removed)

2 spring/green onions

  1. Preheat the oven to 350F. Spray a muffin tin with the oil spray.
  2. Mix all of the ingredients in a bowl really well.
  3. Evenly divide the mixture into the muffin tin and put it in the oven.
  4. Bake for about 20 mins.
  5. Once the muffins are out of the oven, put them on a wire rack to cool.

So simple, so tasty. And healthy too!

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