Veggie Egg Muffins

Veggie Egg Muffins


Serves 6 (Makes 12 muffins)

Nutritional value per serving (2 muffins) – Calories 128, Fat 4.1g, Protein 19g, Carbs 2g



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


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.


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