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