Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 brunch cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter.

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  • Beat eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups.

  • Bake 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.

Mini Quinoa and Broccoli Brunch Cups

Coat 24 mini muffin cups generously with 1 1/2 tablespoons butter. Prepare as directed in step 2. Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes before removing from pan.

Nutrition Facts

263 calories; protein 12.2g; carbohydrates 19.4g; fat 15.7g; cholesterol 157.4mg; sodium 330.6mg. Full Nutrition
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