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Power-up Muffin Cups

Power-up Muffin Cups

by Julie Garden-Robinson

Here's a breakfast or brunch recipe featuring eggs, cheese and some nice green broccoli. The recipe is adapted from the Midwest Dairy Council. (Photo courtesy Midwest Dairly Council.)

Serve with fresh fruit and milk for a satisfying breakfast.


Nonstick cooking spray

8 large eggs

1 3/4 cup plain Greek yogurt

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper, freshly ground

1 1/4 cup shredded mozzarella cheese, divided

1 1/4 cup shredded cheddar cheese

1 1/2 cup broccoli, chopped

1 1/2 cup whole-grain soft bread cubes


Preheat the oven to 375 F. Coat a standard 12-serving 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 3/4 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 1/2 cup shredded mozzarella cheese. Bake for 20 to 25 minutes or until the tops are golden brown.

Let stand for five minutes before serving.

Makes six servings, two muffins each.