1 cup cooked 4Sisters brown rice (white rice can be substituted, if you prefer)
4 large eggs, beaten
3 cups chopped fresh broccoli florets
½ cup chopped yellow onion
½-¾ cup sharp shredded cheddar cheese
¾ cups cottage cheese
1 teaspoon sea salt
½ teaspoon black pepper
1-2 tablespoons unsalted butter
¼ teaspoon garlic powder
DIRECTIONS:
Preheat oven to 350 degrees.
Grease a muffin tin or use muffin liners.
Cook the rice first according to package directions with 1 teaspoon salt, 1-2 tablespoons of butter.
Beat your eggs in large mixing bowl. Stir in cooked brown rice, cottage cheese, cheddar cheese, garlic powder, onion, and salt & pepper to taste. Gently mix the broccoli into the cheesy rice mixture.
Spoon the broccoli rice mixture evenly into each muffin tin.
Bake at 350 degrees for about 25 minutes or until firm to touch in the center.
*Makes about 12 muffins.
**These can be frozen after baking.
***These make a great easy make ahead snack!
