Clean Eat Egg Quiche Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Olive Oil Spray (Pure Olive Oil)4 Scallions (or green onions), minced2 Carrots, shredded1/2 Red bell pepper, minced1/2 Zucchini, shredded14 Egg Whites4 Whole eggs1/2 tsp basil1/4 tsp oreganoDash of salt and pepper
1. Preheat oven to 375 degrees. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.
2. Combine vegetables in a big bowel. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowel.
4. Use a 1/3 measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKC-318.
2. Combine vegetables in a big bowel. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowel.
4. Use a 1/3 measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKC-318.
Nutritional Info Amount Per Serving
- Calories: 49.8
- Total Fat: 1.7 g
- Cholesterol: 61.7 mg
- Sodium: 95.0 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Protein: 6.9 g