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| Quinoa and Broccoli Brunch Cups |
"Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering."
Ingredients :
- 1 tablespoon butter, softened
- 4 large eggs
- 3 tablespoons heavy cream
- 1 cup cooked truRoots® Accents® Organic Sprouted Quinoa Trio
- 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 :
| Prep : 15M | Cook : 6M | Ready in : 35M |
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- Heat oven to 375 degrees 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.
Notes :
- 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.
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