Healthy Breakfast Quinoa And Broccoli Egg Muffins

• 3 eggs large
• 1 1/2 cups egg whites
• 1/2 cup cottage cheese I used low fat
• 1/4 cup mozzarella cheese shredded, I used low fat
• 1 tablespoon onion garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper ground
• 1/8 teaspoon red pepper flakes
• 1 cup quinoa cooked
• 2 cups broccoli coarsely chopped
• 1/2 cup Italian parsley chopped
• 2 green onion sprigs, chopped

1. 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.
2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds
3. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine.
4. Add quinoa, broccoli, parsley and green onions, and mix.
5. Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional).
6. Bake for 20 mins and then broil until golden brown crust appears (optional).
7. 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

eggs, egg whites, cottage cheese, mozzarella cheese, onion garlic, salt, black pepper, red pepper, quinoa cooked, broccoli, italian parsley, green onion

Taken from www.yummly.com/recipe/Healthy-Breakfast-Quinoa-and-Broccoli-Egg-Muffins-931434 (may not work)