• Nonstick Cooking Spray
• 8 large eggs
• 1 3/4 cups plain 2% Greek yogurt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 cups shredded Cheddar cheese
• 1 1/2 cups frozen chopped broccoli, thawed
• 1 1/2 cups cubed whole-grain bread
Preheat the oven to 375°F. Coat a standard 12-cup 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 5 minutes before serving.
