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Quinoa and Broccoli Brunch Cups

Instructions

  • HEAT oven to 375°F. Coat 6 muffin cups generously with butter.

  • 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.

  • 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.

Yields:
Yields: 6 brunch cups or 24 mini cups
Prep Time:
Prep Time: 15 min
Cook Time:
Cook Time: 20 Min

Ingredients

  • 1 tbsp. butter, softened
  • 4 large eggs
  • 3 tbsps. heavy cream
  • 1 cup cooked and cooled truRoots® Organic Sprouted Quinoa Blend
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup chopped fresh broccoli florets
  • 2 tbsps. minced green onion
  • 1/2 tsp. garlic salt

Instructions

  • HEAT oven to 375°F. Coat 6 muffin cups generously with butter.

  • 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.

  • 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.