Egg Muffins

silverbullet07

I saw egg muffins posted on a site and thought they would be good and great to carry to work as in between meals.


I thought I would share.

Found it at http://www.oxygenmag.com/Nutrition/Articles/Clean-Egg-Muffins.aspx



These portable energy-revving muffins are great to make in advance and use throughout the week!

By Elizabeth Brown, MS, RD; Photography Peter Chou


Ready in 40 minutes • Makes 12 servings

Ingredients:
•Oil spray
•4 scallions, minced
•2 carrots, shredded
•1/2 red pepper, minced
•1/2 zucchini, shredded
•14 egg whites
•4 whole eggs
•1/2 tsp basil
•1/4 tsp oregano
•Dash sea salt and pepper

Instructions:
1.Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
2.Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3.Whisk eggs and seasonings in a large mixing bowl.
4.Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

Nutrients per serving (98 g):

Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg

STORAGE TIP: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in the refrigerator overnight.

AphelionPDX

I make these, but don't really follow a recipe. I'll add leftover veggies (love red peppers, onion, broccolli). Crumbled turkey breakfast sausage or chopped chicken breast is good too.