Clean Egg and Zucchini Muffins
These Clean Egg Zucchini Muffins not only make the perfect healthy breakfast, but they’re super easy to make and are perfect to quickly grab on-the-go!
Servings: 6
Ingredients
- 14 egg whites
- 4 whole eggs
- 4 green onions chopped
- 2 carrots shredded
- 1/2 red bell pepper minced
- 1/2 zucchini shredded
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- Sprinkle of sea salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- Combine veggies in a large bowl and fill each muffin tin about 2/3 full. Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
- Bake muffins for 30 minutes, until they've risen and are slightly browned. Enjoy!
Nutrition
Serving: 2egg muffins | Calories: 123kcal | Carbohydrates: 3.5g | Protein: 15.8g | Fat: 3.1g | Saturated Fat: 0.7g | Fiber: 1g | Sugar: 1.5g