Monday, September 9, 2013

Make It Monday: Clean Eating Egg Muffins

Eggs are an inexpensive protein to incorporate in to your diet. The egg muffins are made in a batch of 15 and you can feed the whole family or reheat them over the next couple of days for breakfast as an easy make-ahead! These will be great to make and reheat on those busy school mornings that are upon us!


Clean Eating Egg Muffins
8 egg whites
4 whole eggs
3/4 C fat free cottage cheese
1 med zucchini, shredded (about 1 1/2 C)
1 C tomatoes, chopped
1/2 C carrots, finely shredded
1/4 C onion, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried cilantro
salt and pepper to taste

Directions:

  • Preheat oven to 375
  • Combine all ingredient in a mixer and blend together
  • Spray muffin tin with non-stick spray
  • Scoop 1/3 C of mixture in to each muffin tin
  • Bake for 30 minutes
  • This will make about 15 egg muffins
  • Enjoy!

**UPDATED!!!
A reader asked me about calories and nutritional content, so I figured it out for calories/fat/fiber/protein by looking up all the ingredients but I did not include the dried herbs.

The first number is the amount in the entire recipe and the 2nd number is one egg muffin (out of 15.)

Calories: 653 / 43.5
Fat: 22.9g / 1.5g
Fiber: 6.5g / >.5g
Protein: 86.3g / 5.75g


7 comments:

Suzi Satterfield said...

This is great! With a little adjustment (no carrots or tomatoes), this can be made for my husband on his keto diet.

Alix S said...

Ooooohhhh, YUM! These sound amazing.

Sam [Crunchy Livin Mama Style] said...

Great way to hide veggies into your little one's breakfast ;)

Mandy said...

Yum!

Rose-Marie said...

I've been having a thing for eggs lately, and these look fabulous! I love everything in them - never would have thought to put these ingredients together - a must do!

Jennifer Shelton said...

These are making my mouth water!

sally0630 said...

These look so yummy that I had to pin them so I would find them when I want to make them thanks for sharing!
Sarah Oswald