Healthy Veggie Egg Muffins
 
 
Serves: 12 Servings
Ingredients
  • 1 Tbsp olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ zucchini, shredded
  • 1 red bell pepper, chopped
  • 8 large eggs
  • 2 cups arugula, roughly chopped
  • ¼ cup shredded Parmesan cheese
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
  2. In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ? full with veggie mixture.
  3. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
  4. Bake muffins for about 20 minutes, until they've risen and are slightly browned. Enjoy!
Nutritional Information
Serving Size: 1 muffin • Calories: 75 • Fat: 4.9 g • Saturated Fat: 1.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 5.1 g • Sugar: 1.2 g • WW Freestyle Points: 1
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/healthy-veggie-egg-muffins/