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
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Total time
45 minutes
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Preparation time
15 minutes
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Portions
12

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
1.
Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
2.
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.
3.
Bake muffins for 30 minutes, until they've risen and are slightly browned. Enjoy!
Nutritional information
Per 100 gPer muffin (88 g)% DRI
Energy60 kcal53 kcal3 %
Protein8 g7 g13 %
Carbohydrate3 g2 g1 %
Sugars2 g2 g2 %
Fat2 g2 g3 %
Fatty acids, total saturated1 g1 g3 %
Fiber1 g1 g2 %
Sodium110 mg96 mg4 %
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Vasiliki Stavrou
Vasiliki Stavrou
Registered Dietitian · DT031625
'Committed to Supporting You Honour your Health through Mindful Eating'