Clean Egg Muffins

These portable energy-revving muffins are great to make in advance and eat on the go!
Author:
Publish date:
Image placeholder title

Ready in 40 minutes | Makes 12 servings

Ingredients

  • Oil spray
  • 4 scallions, minced
  • 2 carrots, shredded
  • 1/2 red pepper, minced
  • 1/2 zucchini, shredded
  • 14 egg whites
  • 4 whole eggs
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • Dash sea salt and pepper

>

Instructions

  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 2/3 full with vegetables.
  3. Whisk eggs and seasonings in a large mixing bowl.
  4. Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

Storage Tip: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in the refrigerator overnight.

Nutrients per serving (98 g): Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg

Related Articles