Name: Clean Egg & Zucchini Muffins (Copy)
Prep time: 15 min
Cook time: 45 min
Yield: 1053.6 grams
Ingredients: 14 egg whites; 4 whole eggs; 4 green onions, chopped; 2 carrots, shredded; ½ red bell pepper, minced; ½ zucchini, shredded; ½ tsp. dried basil; ¼ tsp. dried oregano

This recipe really is the perfect clean breakfast that you can easily make ahead of time and grab to on the go in the mornings that will give you energy and lots of nutrition. These egg muffins also keep well in the fridge for up to one week OR you can feel free to freeze them.

Ingredients

or14 egg whites

or4 whole eggs

or4 green onions, chopped

or2 carrots, shredded

or½ red bell pepper, minced

or½ zucchini, shredded

or½ tsp. dried basil

or¼ tsp. dried oregano

Preparation

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 ⅔ full. Whisk eggs and seasonings in a large mixing bowl and using a ⅓-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!

Nutritional information

	Per 100 g	Per muffin (88 g)	% DRI
Energy	60 kcal	53 kcal	3 %
Protein	8 g	7 g	13 %
Carbohydrate	3 g	2 g	1 %
Sugars	2 g	2 g	2 %
Fat	2 g	2 g	3 %
Fatty acids, total saturated	1 g	1 g	3 %
Fiber	1 g	1 g	2 %
Sodium	110 mg	96 mg	4 %

Recipes ofVasiliki Stavrou

Registered Dietitian · DT031625

'Committed to Supporting You Honour your Health through Mindful Eating'

Clean Egg & Zucchini Muffins (Copy)

Saturday, February 24, 2024