Preheat oven to 375 degrees. Coat 12 standard muffin cups with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
With these perfect on-the-go protein-packed muffins, you can utilize leftovers to make them your very own.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 8 Hy-Vee large eggs | ||
| 1 ¾ c. Hy-Vee plain Greek yogurt | ||
| 1 tsp. Hy-Vee onion powder | ||
| 1 tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. coarsely ground Hy-Vee black pepper | ||
| 1 ¼ c. Hy-Vee shredded mozzarella cheese, divided | ||
| 1 ¼ c. Hy-Vee shredded Cheddar cheese | ||
| 1 ½ Hy-Vee frozen chopped broccoli, thawed | ||
| 1 ½ c. cubed Hy-Vee Bakery classic 10-grain bread |
Things To Grab
- Hy-Vee nonstick cooking spray
- 12-ct. stand muffin pan
- Large bowl
Directions
Whisk eggs and yogurt in a large bowl until thoroughly combined. Whisk in the onion powder, garlic powder, salt and pepper. Stir in 3/4 cup mozzarella cheese, Cheddar cheese, broccoli and bread cubes; stir to combine.
Let stand for 10 minutes. Stir, then divide evenly among prepared muffin cups. Top evenly with remaining 1/2 cup mozzarella cheese.
Bake for 20 to 25 minutes or until the tops are golden brown. Let stand for 5 minutes before serving.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 150mg
- Sodium: 330mg
- Total Carbohydrates: 7g
- Protein: 14g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 2%