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:
This is great! With a little adjustment (no carrots or tomatoes), this can be made for my husband on his keto diet.
Ooooohhhh, YUM! These sound amazing.
Great way to hide veggies into your little one's breakfast ;)
Yum!
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!
These are making my mouth water!
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
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