Quinoa and Broccoli Brunch Cups
Instructions
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HEAT oven to 375°F. Coat 6 muffin cups generously with butter.
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BEAT eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups.
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BAKE 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.
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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.
Mini Quinoa and Broccoli Brunch Cups
Ingredients
- 1 tablespoon butter, softened
- 4 large eggs
- 3 tablespoons 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 tablespoons minced green onion
- 1/2 teaspoon 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.
Mini Quinoa and Broccoli Brunch Cups
