All Recipes, Breakfast, Dairy Free, Vegetarian
Veggie Egg Muffins
NUTRITIONAL INFORMATION
Serves 6 (Makes 12 muffins)
Nutritional value per serving (2 muffins) – Calories 128, Fat 4.1g, Protein 19g, Carbs 2g
INGREDIENTS
4 Green onions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
1 cup egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash sea salt and pepper
DIRECTIONS
Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
Whisk eggs and seasonings in a large mixing bowl.
Fill the remaining room in each tin with the egg mixture.
Bake for 30 minutes or until cooked through out.
Premium
Get the nutrition guide
No fads or trendy diets here, just simple, sustainable advice.