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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 54.7
  • Total Fat: 2.3 g
  • Cholesterol: 77.0 mg
  • Sodium: 94.7 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Clean Egg Muffins calories by ingredient
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Clean Egg Muffins

Submitted by: SCHWINNER!

Introduction

Based on an Oxygen Magazine recipe, make these on Sunday for an entire week of grab n' go breakfasts! Just 56 calories per muffin, plus a punch of veggies! Based on an Oxygen Magazine recipe, make these on Sunday for an entire week of grab n' go breakfasts! Just 56 calories per muffin, plus a punch of veggies!
Number of Servings: 12

Ingredients

    5 whole eggs
    13 egg whites
    1 large carrot, shredded
    1/2 bell pepper, minced (I like red)
    1/2 large zucchini, shredded
    salt & pepper
    Italian seasoning

Directions

Preheat oven to 375. Spritz a muffin tin with cooking spray or line with baking cups.

Combine all chopped/grated veggies in a bowl. Fill each muffin cup 2/3 full of veggies.

Whisk eggs and seasonings in another bowl. Use a 1/3 c. measuring cup to spoon egg mixture into muffin cups, filling the rest of the way.

Bake at 375 for about 30 minutes, or until muffins have risen and are slightly browned.

Makes 12 muffins.

Store in fridge or freezer (if frozen, thaw in fridge overnight). Grab a couple for breakfast in the morning on your way out the door!

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SCHWINNER!.






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