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Power-Up Muffin Cups

Power-Up Muffin Cups

These protein-packed muffins are perfect for anyone on the go. Make this recipe your own by mixing in leftover vegetables, ham, or turkey for a twist!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Breakfast
Servings 10


  • Nonstick Cooking Spray
  • 8 large eggs
  • 1 3/4 cups plain 2% Greek yogurt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/4 cups shredded Cheddar cheese
  • 1 1/2 cups frozen chopped broccoli, thawed
  • 1 1/2 cups cubed whole-grain bread


  • Preheat the oven to 375°F. Cost a standard 12-cup nonstick muffin tin with nonstick cooking spray.
  • In a large bowl, beat the eggs and yogurt until thoroughly combined. Whisk in the onion powder, garlic powder, salt, and pepper. Stir in ¾ cup of the mozzarella cheese, all of the Cheddar cheese, the broccoli, and the bread; mix thoroughly.
  • Let stand for 10 minutes. Stir thoroughly, then divide the mixture evenly among prepared muffin cups. (The cups will be about two-thirds full.) Top evenly with the remaining ½ cup shredded mozzarella cheese.
  • Bake for 20 to 25 minutes or until the tops are golden brown. Let stand for 5 minutes before serving.