Power-Up Muffin Cups
A quick breakfast or a hearty snack brought to you by local dairy farmers like Mary Faber and the Mitchell brothers. Cook these grab-and-go muffin cups on Sunday and enjoy throughout the week!
Ingredients
- nonstick cooking spray
- 8 eggs large
- 1 3/4 cups plain 2% Greek yogurt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 1/4 cups Mozzarella cheese shredded, divided
- 1 1/4 cups Cheddar cheese shredded
- 1 1/2 cups broccoli chopped
- 1 1/2 cups whole-grain bread cubed
Directions
- Preheat the oven to 375°F. Coat a standard 12-cup nonstick muffin tin with nonstick cooking spray.
- In a large bowl, beat the eggs and yogurt until thoroughly combined. Whisk in the onion powder, garlic powder, salt and pepper. Stir in ¾ cup of the mozzarella cheese, all of the Cheddar cheese, the broccoli and the bread; mix thoroughly.
- Let stand for 10 minutes. Stir thoroughly, then divide the mixture evenly among prepared muffin cups. (The cups will be about two-thirds full.) Top evenly with the remaining ½ cup shredded mozzarella cheese.
- Bake for 20 to 25 minutes or until the tops are golden brown. Let stand for 5 minutes before serving.
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