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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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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Reviews (8)

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Most helpful positive review

Rating: 4 stars
12/30/2016
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 cheese in this one keeps everything together and works well to make up for only having 4 eggs. Perhaps that's just personal preference but we like our eggs around here and it is breakfast. Thank you for submitting this recipe. Read More
(5)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 cheese in this one keeps everything together and works well to make up for only having 4 eggs. Perhaps that's just personal preference but we like our eggs around here and it is breakfast. Thank you for submitting this recipe. Read More
(5)
Rating: 5 stars
02/22/2017
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 recipe to be more low fat by omitting the butter and cream. Instead I sprayed the pan with olive oil Pam and used skim milk. I also added an extra egg as the other reviewer suggested. The broccoli cooked perfectly. Next time I plan to try using 3 egg whites and 2 whole eggs to cut down on fat even further. My 9 year old is begging for me to make them again! Read More
(1)
Rating: 5 stars
02/24/2017
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 is just right. I actually didn't have cream on hand so I used leftover homemade white gravy. Read More
(1)
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Rating: 5 stars
03/18/2018
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 the House. I wasn t crazy about the taste of cheddar with this so the 2nd time I made it I used an Italian Blend instead...just my preference. Read More
(1)
Rating: 5 stars
09/16/2019
Wow These are REALLY good! Thanks for the recipe! Read More
Rating: 4 stars
09/18/2018
Convenient finger food added bacon to mix. Read More
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Rating: 4 stars
03/05/2019
Very good! Read More
Rating: 4 stars
10/25/2017
If I make this again I'll add pepper. I was too bland. Read More
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