The recipe we have for you today addresses BOTH of those
issues in one easy recipe.
These egg muffins are great to grab in the morning when
you’re rushing out the door or when you need a quick, high protein snack after
the gym or between meals.
The best part about this recipe is that you can add any of
your favorite healthy omelet ingredients so it’s easy to switch up your own
favorite flavors to keep this snack new and tasty time after time.
At Fit Media Concepts, this is definitely one of our favorite go-to snacks. These egg muffins are delicious, filling, AND healthy!
Here are some ideas for alternate ingredients:
Chicken sausage, turkey bacon, ham cubes, low fat cheeses,
broccoli, spinach, bell peppers, salsa, onions, tomatoes, olives, mushrooms…
possibilities are endless!
Muffins will store in the fridge for a week OR make several
batches at once and put the extra in the freezer. Allow frozen muffins to thaw
in the fridge over night.
Clean Egg Muffins
Ready in 40 minutes • Makes 12 servings
Ready in 40 minutes • Makes 12 servings
Ingredients:
Oil spray
4 scallions,
minced
2 carrots, shredded
1/2 red pepper,
minced1/2 zucchini,
shredded2 carrots, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash sea salt and
pepper
Instructions
Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
Instructions
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.
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
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
