Quick & Clean Egg Muffins
These portable energy-revving muffins are great to make in advance and eat on the go!
Ready in: 40 minutes
Makes: 12 servings
- Oil spray
- 4 scallions, minced
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 14 whole eggs
- 1/2 tsp basil
- 1/4 tsp oregano
- Sea salt (to taste)
- 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.
- Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
Storage Tip: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in the refrigerator overnight.
Nutrients per serving (98 g): Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg
Written by Elizabeth Brown for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to firstname.lastname@example.org.