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.