You will love these muffins 🙂 Healthy, yummy, simple recipe with perfect ratio of lean protein, complex carbs and veggies – and they are gluten free!


  • 6 large eggs – you can also go for egg whites only option
  • 1/2 cup cottage cheese
  • 1/4 cup mozzarella, shredded
  • 1 garlic clove, minced
  • 2 spring onions, chopped
  • 1 cup quinoa, cooked
  • 2 cups broccoli, chopped
  • 1/2 cup chopped parsley or any other herbs that you have (deal, coriander)
  • salt and pepper


  1. Preheat oven to 170.00 degrees Celsius and cover the bottom and sides of the muffin tin with little bit of oil.
  2. In a large mixing bowl, whisk eggs, add cottage cheese, mozzarella, onion, garlic, salt and pepper, stir to combine.
  3. Add quinoa, broccoli, parley and mix.
  4. Fill each muffin with egg mixture 3/4 full and sprinkle wit extra mozzarella cheese on top (optional).
  5. Bake for 20 mins and then broil until golden brown crust appears. Remove from the oven and let cool, ENJOY 🙂

Tips for storage: Refrigerate in an airtight container for up to 5 days (I’m sure that they will be gone in less than 24 hours). You can also freeze them up to 3 months.

Healthy Breakfast Quinoa & Broccoli Egg Muffins PFF