Clean Egg Muffins

Clean Egg Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Olive oil spray
  • 4 scallions, minced
  • 2 carrots, shredded
  • red pepper, minced
  • zucchini, shredded
  • 14 egg whites
  • 4 whole eggs
  • tsp. basil
  • tsp. oregano
  • Dash sea salt and pepper
  1. Preheat oven to 375 F. Coat a 12-muffin tin with a little oil to prevent sticking.
  2. Combine vegetables in a big bowl. Fill each muffin tin ⅔ full with vegetables.
  3. Whisk eggs and seasonings in a large mixing bowl.
  4. Use a ⅓-cup measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
Nutrients per serving (98g): Calories: 56, Total Fats: 2g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g. Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5mg Storage tip: Muffins will keep up to one week in the refrigerator, or you can freeze them. If freezing, allow to thaw in the refrigerator overnight.

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