Arrow Created with Sketch. Back to The Recipes Veggie and Parmesan Mini Egg Muffins Meals Better Desk Lunches np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 14 Ratings PRINT Page 1 Created with Sketch. Cook Time 25-30 mins Serving Yield 12 muffins The only thing better than delicious quiches at brunch? Delicious mini egg muffins! Unlike other deceptively cute foods like mini cupcakes or mini peanut butter cups, these are really good for you. They’re filled with broccoli, garlic, and mushrooms, and don’t forget the protein-rich eggs holding it all together! By: Keri Glassman Ingredients 1 tablespoon + 2 teaspoons wheat germ 1 tablespoon ground flaxseed 3 Pete and Gerry’s Organic Eggs + 2 egg whites 2 tablespoons 2% or whole milk 1/2 cup cottage cheese 1/8 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 teaspoon fresh scallions, finely chopped 1/4 cup Parmesan, grated, plus extra for topping 3/4 cup steamed broccoli, finely chopped 1/2 cup mushrooms, finely chopped Directions Directions Step 1 Preheat the oven to 350F. Coat a 12-cup nonstick muffin pan with olive oil or coconut spray. Step 2 Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly. Step 3 Whisk the eggs, egg whites, milk, and cottage cheese together in a bowl. Step 4 Add the garlic powder, salt and pepper, scallions, and Parmesan cheese to the egg mixture and whisk until combined. Step 5 Divide the broccoli and mushrooms among the muffin cups. Divide egg mixture evenly among muffin cups, filling just to the top. Step 6 Bake 25 to 30 minutes on the middle rack in the oven, or until the mini muffins are lightly browned on top and a knife inserted in the center comes out clean. Step 7 Let them cool in the pan atop a wire rack for 5 to 10 minutes, then use a knife to loosen the edges and remove the mini muffins from the pan. Serve sprinkled with Parmesan cheese if desired. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Angela January 21, 2019 What is the calorie count and for how many? Also the Fat count and how many carbs? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 22, 2019 Hi Angela, a serving (one muffin) of this recipe has around 70 calories, 4 grams of fat, and 2 grams of carbs. Reply Page 1 Created with Sketch. Avyee June 20, 2018 To have a good result with a recipe you have to start with the best ingredients....Pete and Gerry’s organic eggs are the best in the market!!!! The recipe delusions!!! Reply Page 1 Created with Sketch. Mary F. Owens June 20, 2018 How many servings is this? Reply Page 1 Created with Sketch. 1 Reply [email protected] June 21, 2018 Hi Mary! Thanks for the question. This recipe serves 12. We'll make sure to update this on the recipe as well. Reply Page 1 Created with Sketch. LAURA June 04, 2018 i like this Reply Page 1 Created with Sketch.