Clean Egg & Zucchini Muffins

  • 14 egg whites
  • 4 whole eggs
  • 4 scallions, chopped
  • 2 carrots, shredded
  • 1/2 red pepper, minced
  • 1/2 zucchini, shredded
  • 1/2 tsp. basil
  • 1/4 tsp. oregano
  • Sprinkle of sea salt and pepper

Preheat oven to 375 degrees F.  Coat a muffin tin with spray and set aside.

Combine veggies in a large bowl and fill each muffin tin about 2/3 full.  Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.

Bake muffins for 30 minutes, until they've risen and are slightly browned.  Enjoy!