Broccoli Egg Muffin
Generally, mornings are full of a hassle for most people, leaving no time to prepare breakfast. The “Quinoa-Broccoli-Egg Muffin” recipe is an ideal breakfast with no refined sugars that is beneficial for health and can be prepared quickly. Also, the superfoods used in the recipe, like Organic Instant Quinoa Powder and Premium Nutritional Yeast Flakes -Nature’s Superfoods enhance its nutritional value. Nutritional Yeast, being rich in zinc, is also a Vitamin B complex superfood (including B12) that ensures optimum energy production, good immunity, and muscle building/recovery process. All in all, you get a super-healthy breakfast option for the whole family that you can have on the go.
Let’s look at the ingredients and the detailed method to prepare Quinoa-Broccoli-Egg Muffins.
Required Ingredients For Quinoa-Broccoli-Egg Muffin
- 4 Eggs
- 150 gm Broccoli
- 1/2 Cup Premium Nutritional Yeast Flakes
- 1/4 Cup Milk
- 1/2 Tablespoon Mushroom Powder
- 2 Tablespoon Organic Instant Quinoa Powder | Nature’s Superfoods
- 2 Tablespoon Organic Instant Quinoa Breakfast Cereal
Detailed Steps For Preparing Broccoli Egg Muffin
Step 1) Pour water into a pot, add chopped broccoli to it, and boil for around 5 minutes. After the broccoli gets cooked, drain the water from the pot and let the broccoli cool.
Step 2) Take small muffin tins that will act as moulds for the recipe mix. To make sure the mix does not stick to the moulds, you need to use silicone baking cups over them. If you don’t have silicon cups, you can grease the muffin tines using oil, butter or similar non-stick cooking spray.
Step 3) Preheat the oven and keep the temperature to 190 degrees Celsius, which is ideal for baking the muffins.
Step 4) Take a blender. Put eggs, broccoli, instant quinoa cereal breakfast, nutritional yeast, milk, instant quinoa powder, and mushroom powder in it. Properly blend all the ingredients until you get a mix of uniform consistency.
Step 5) Take a serving spoon and pour the mix into the muffin tins over the silicone baking cups. Use the spoon to adjust the mixture in the moulds, to help it settle properly.
Step 6) Put the moulds in the oven and bake them for around 20-25 minutes.
Note: The baking time will vary according to the size of the muffin cups.
Step 7) Pop the muffins out of the moulds and serve them after they cool a little. You can also refrigerate and use them later.
Some Tips To Prepare The Best Quinoa-Broccoli-Egg Muffins
- Properly line or grease the muffin tins. Otherwise, the mixture will stick to the moulds, and the muffins will not pop out easily after baking.
- You can use your preferred combo of vegetables and proteins to give the recipes your favourite flavours. Just like quinoa breakfast cereal and instant quinoa powder is used in this recipe while making the base mixture.
- Fill the mixture in the muffin tins up to 1/2-2/3 of their capacity because the muffins will eventually rise and become fluffy after they get baked.
Frequently Asked Questions
What Is The Ideal Way To Store Quinoa Broccoli Egg Muffins?
Put the muffins in an air-tight container or a zip-lock bag, and store them in the fridge.
Can I Put The Muffins in The Freezer?
Yes, you can. Just store them in a pouch or container as mentioned above, and they stay fresh for around 3 months.
How To Reheat Quinoa Broccoli Egg Muffins?
Take a muffin out of the fridge. Put it on a plate and reheat for about 30 seconds in the microwave.
The Quinoa-Broccoli-Egg muffins are a delicious breakfast option with slightly nutty Quinoa aroma and a flavour-rich Nutritional Yeast & egg base. Plus, the organic quinoa powder and nutritional yeast add to its nutritional value : quality protein, B vitamin complex, folate, magnesium, zinc, and iron. Give this unique recipe a try, and treat yourself and your family with great flavours and whole-grain Quinoa goodness. So, next time when you are running late in the morning, grab some Quinoa Broccoli Egg muffins, and you are good to go!