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Clean egg muffins...

2/20/2013

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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 frig
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The content on this website is for informational purposes only.  The information and any recommendations on this website are not intended to replace the advice of your qualified health care provider.  Karen Calandra recognizes that no one person is the same, Your health care provider should always be consulted before beginning any new exercise, supplementation, nutritional guidance or health plan.  Karen Calandra assumes no responsibility for any adverse effects arising from the suggest use or application of the information contained herein.​
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