Power-Up Muffin Cups


Yield: Make 12 servings

Total Time: 55 minutes

Nutritional Facts Per Serving

  • Calories 160
  • Total Fat 10g
  • Saturated Fat 5g
  • Cholesterol 145mg
  • Sodium 320mg
  • Carbohydrates 5g
  • Dietary Fiber 1g
  • Protein 13g
  • Calcium 15% Daily Value
Recipe by: Midwest Dairy Association

Ingredients

  • 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 mozzarella cheese, divided
  • 1 1/4 cups shredded Cheddar cheese
  • 1 1/2 cups frozen chopped broccoli thawed
  • 1 1/2 cups cubed whole-grain bread

Directions

Preheat the oven to 375°F. Coat 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.


Yield: Make 12 servings

Total Time: 55 minutes

Nutritional Facts Per Serving

  • Calories 160
  • Total Fat 10g
  • Saturated Fat 5g
  • Cholesterol 145mg
  • Sodium 320mg
  • Carbohydrates 5g
  • Dietary Fiber 1g
  • Protein 13g
  • Calcium 15% Daily Value