Clean Egg Zucchini Muffins
Ingredients
-
14
egg whites
egg whites
-
4
whole eggs
whole eggs
-
4
green onions, chopped
-
2
carrots, shredded
-
½
red bell pepper
red bell pepper, minced
-
½
zucchini
zucchini, shredded
-
½
tsp
dried basil
-
¼
tsp
dried oregano
-
to taste
sea salt and pepper
Instructions
- 1. Preheat the oven to 375°F and coat a muffin tin with spray.
- 2. In a large bowl, combine the chopped vegetables and fill each muffin tin about 2/3 full.
- 3. In another bowl, whisk the egg whites, whole eggs, and seasonings together.
- 4. Using a 1/3-cup measuring cup, scoop the egg mixture and fill each muffin tin to the top.
- 5. Bake for 30 minutes until the muffins have risen and are slightly browned.
Nutrition Facts (estimated)
Servings
6
Calories
123
Total fat
3.1g
Total carbohydrates
3.5g
Total protein
15.8g
Sodium
0mg
Cholesterol
0mg
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