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40M Total Time
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20M Prep Time
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7 Ingredients
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6 Servings
Sometimes breakfast can be a challenge, but with these quick bites everyone in the family can start their day out right. These muffins combine whole grains, vegetables, and nutrient-rich eggs – perfect for little hands!
Directions
Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
Crack the eggs into a large bowl. Whisk until well combined. Stir in the cheese, quinoa, tomatoes, broccoli, cauliflower, and basil as desired until well combined.
Use a ¼-cup measuring cup to divide the mixture evenly into the prepared muffin cups.
Bake until the eggs are set, 16 to 18 minutes. Allow to cool slightly before serving. (Refrigerate leftovers up to 3 days or freeze for up to 1 month.)
Ingredients
- 10 large eggs
- 1 cup pre-shredded cheddar cheese
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, quartered
- ½ cup finely chopped broccoli florets
- ½ cup finely chopped cauliflower florets
- 2 Tbsp. finely chopped fresh basil, optional
Per serving: 2 muffins
- Calories 240
- Total Fat 15 g
- Saturated Fat 6.5 g
- Cholesterol 330 mg
- Polyunsaturated Fat 2 g
- Monounsaturated Fat 5 g
- Sodium 250 mg
- Carbohydrate 10 g
- Sugar 2 g
- Fiber 2 g
- Protein 17 g
- Vitamin A 220 mcg
- Calcium 190 mg
- Iron 2.1 mg
- Vitamin D 1.8 mcg
- Folate 70 µg
- Choline 260 mg
- Potassium 300 mg
MyPlate Equivalents
Grains 0.5 oz
Vegetables 0.5 cup
Fruit 0
Dairy 0.5 cup
Protein 1.5 oz
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.