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My review
Quinoa and Broccoli Brunch Cups
truRoots®
"Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering."
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Ingredients
35 m servings 263 calsOriginal recipe yields 6 servings (6 brunch cups)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter.
- 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.
Footnotes
- 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
Per Serving: 263 calories; 15.7 g fat; 19.4 g carbohydrates; 12.2 g protein; 157 mg cholesterol; 331 mg sodium. Full nutrition
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Reviews
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Newest
12/29/2016
This is a very good recipe. The only thing that keeps me from giving it the full 5 stars is the eggs. In my humble opinion, one cup of quinoa can easily handle 5 eggs, maybe six. The amount of c...
3/18/2018
Great dish! I was too lazy to make individual muffins, so I used a pie pan and made a quiche equivalent. I also added fresh spinach and used milk instead of cream because that is what I had in t...
2/23/2017
Great healthy dish for breakfast or lunch. My 3 and 5 year old children even loved it. I added some elk sausage to a few of them and that was a nice touch. I think the amount of eggs as listed...
2/22/2017
I made these to freeze and have on hand for quick mornings that I needed protein. A quick 20 seconds in the microwave to warm them up and run out the door. They are delicious! I altered the r...