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These veggie and parmesan egg bites feature mushrooms, broccoli, scallions, flaxseed, cottage cheese, and organic eggs. |
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Veggie and Parmesan Mini Egg Muffins

  • Meals
  • Better Desk Lunches
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5/5 - 14 Ratings
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Prep Time 15 minutes
Cook Time
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


  • 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

Nutritional Information

Serv. Size: 1 muffin, Servings: 12

Amount Per Serving: Calories 50, Fat Cal. 25, Total Fat 2.5g (4% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 150mg (6% DV), Total Carb. 3g (1% DV), Fiber <1g (3% DV), Sugars <1g, Protein 5g, Vitamin A (4% DV), Vitamin C (8% DV), Calcium (4% DV), Iron (2% DV), Vitamin D (4% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



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.

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January 21, 2019

What is the calorie count and for how many? Also the Fat count and how many carbs?

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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.

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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!!!

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Mary F. Owens

June 20, 2018

How many servings is this?

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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.

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June 04, 2018

i like this

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