Ingredients

  • 14 egg whites
  • 4 whole eggs
  • 4 scallions (chopped)
  • 2 carrots (shredded)
  • 1/2 red pepper (minced)
  • 1/2 zucchini (shredded)
  • 1/2 teaspoon basil
  • 1/4 teaspoon oregano
  • pepper
  • sea salt
Read Directions

NutritionView more

110Calories
Sodium13%DV320mg
Fat5%DV3.5g
Protein27%DV14g
Carbs2%DV6g
Fiber8%DV2g

PER SERVING *

Calories110Calories from Fat25
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat1g5%
Trans Fat
Cholesterol140mg47%
Sodium320mg13%
Potassium350mg10%
Protein14g27%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(5)

Yummly User
Jen 19 Jun
Used 1 carrot and small Zucchini. Enjoy making these for the week.
Ann Leitch 26 Mar
I used 12 whole eggs instead of the whites/egg combo. I also used a whole zucchini & a whole red bell pepper. I combined everything before putting in the muffin tin & baked for 30 minutes. These were very good. I will definitely make them again!
Love it! I added more of the veggies to the muffin cups (but left out the red peppers because I didn’t want to burp them all day). I also added a tiny But of smoked paprika and they were yummmy!
Alea H. 3 Nov 2017
So good! I used 15 whole eggs and it turned out great!
Selby 23 Jun 2017
Delicious and filling! A great breakfast on the go!