- 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
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.
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