Egg Quiche Muffins

Thursday, September 5, 2013



4 scallions, 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 salt and pepper


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

Tip:  Muffins will stay for approximately 1 week refrigerated or you can freeze them for later use.  Be sure to thaw overnight in refrigerator before eating


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