Name: Egg Quiche Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 4 scallions (or green onions), minced; 2 carrots, shredded; 1/2 red bell pepper, minced; 1/2 zucchini, shredded; 14 egg whites; 4 whole eggs; 1/2 tsp basil; 1/4 tsp oregano; Dash of sea salt and pepper

Description

Make these Vegetable Quiche Muffins for an easy and healthy grab and go breakfast that your whole family will enjoy!

Ingredients

Scale

4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper

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Instructions

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

Notes

Muffins store for 1 week in the refrigerator
ZERO SmartPoints on the WW FreeStyle Plan
Gluten Free
Dairy Free
Paleo
Low Carb
Keto Friendly

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baked
Cuisine: American