Veggie and Parmesan Mini Egg Muffins from Keri Glassman

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  • 1 tablespoon + 2 teaspoons wheat germ
  • 1 tablespoon ground flaxseed
  • 3 eggs
  • 2 egg whites
  • 2 tablespoons 2% or whole milk (or fat level of choice)
  • 1/2 cup cottage cheese (or fat level of choice)
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon finely chopped fresh scallions
  • 1/4 cup shredded Parmesan, plus extra for topping (fat level of choice)
  • 3/4 cup finely chopped steamed broccoli
  • 1/2 cup finely chopped mushrooms


  1. Preheat the oven to 350°F. Coat a 12-cup nonstick muffin pan with olive oil or coconut spray.
  2. Combine the wheat germ and flaxseed in a small bowl. Add 1 heaping teaspoon of the mixture to each muffin cup, spreading to coat the bottoms evenly.
  3. Whisk the eggs, egg whites, milk, and cottage cheese in a bowl. Add the garlic powder, black pepper, scallions, and Parmesan cheese and whisk until combined.
  4. Divide the broccoli and mushrooms among the muffin cups. Divide egg mixture evenly among muffin cups, filling just to the top.
  5. Bake 25 to 30 minutes on the middle rack in the oven, or until the mini quiches are lightly browned on top and a knife inserted in the center comes out clean.
  6. Let them cool in the pan on a rack for 5 to 10 minutes; use a knife to loosen the edges from the pan and remove the mini quiches. Serve sprinkled with Parmesan cheese, if desired.

Recipe courtesy of Keri Glassman.