The All Day Egg

Veggie and Parmesan Mini Duck Egg Muffins

Ingredients

  • 1 tablespoon + 2 teaspoons wheat germ
  • 1 tablespoon ground flaxseed
  • 2 Duck Eggs + 1 Duck Egg Whites
  • 2 tablespoons 2% or whole milk
  • 1/2 cup cottage cheese
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon fresh scallions, finely chopped
  • 1/4 cup Parmesan, grated, plus extra for topping
  • 3/4 cup steamed broccoli, finely chopped
  • 1/2 cup mushrooms, finely chopped

STEP 1

Preheat the oven to 350F. Coat a 12-cup nonstick muffin pan with olive oil or coconut spray.

STEP 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.

STEP 3

Whisk the eggs, egg whites, milk, and cottage cheese together in a bowl.

STEP 4

Add the garlic powder, salt and pepper, scallions, and Parmesan cheese to the egg mixture and whisk until combined.

STEP 5

Divide the broccoli and mushrooms among the muffin cups. Divide egg mixture evenly among muffin cups, filling just to the top.

STEP 6

Bake 25 to 30 minutes on the middle rack in the oven, or until the mini muffins are lightly browned on top and a knife inserted in the center comes out clean.

STEP 7

Let them cool in the pan atop a wire rack for 5 to 10 minutes, then use a knife to loosen the edges and remove the mini muffins from the pan. Serve sprinkled with Parmesan cheese if desired.