Clean Eat Egg Quiche Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Clean Eat Egg Quiche Muffins calories by ingredient
Introduction
This is from Oxygen Magazine, October 2011 This is from Oxygen Magazine, October 2011Number of Servings: 12
Ingredients
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Olive Oil Spray (Pure Olive Oil)
4 Scallions (or green onions), minced
2 Carrots, shredded
1/2 Red bell pepper, minced
1/2 Zucchini, shredded
14 Egg Whites
4 Whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of salt and pepper
Tips
Muffins will stay for approx. 1 week refrigerated, or you can freeze them for later consumption.
Directions
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.
