Egg Clean Zucchini Muffins

These Clean Egg Zucchini Muffins not only make the reliable lighter breakfast, but they are super straightforward to make and are reliable to quickly grab on-the-go!

Ok so A cook have a confession – these Clean Egg and Zucchini Muffins might just be the favorite (and most satisfying) way to start off the morning.

These really are worth making and incredibly straightforward to make at that! Let me go ahead and start off by prefacing that these little muffins might not exactly look half as appetizing as they taste, but boy are they are DELICIOUS. Seriously. This kitchen is only sharing one photo since A cook didn't want to scare you away from trying them, A cook think next time A cook'll sprinkle the herbs on top instead of whiski

What goes in

• 14 egg whites
• 4 whole eggs
• 4 green onions, chopped
• 2 carrots, shredded
• 1/2 red bell pepper, minced
• 1/2 zucchini, shredded
• 1/2 teaspoon. dried basil
• 1/4 teaspoon. dried oregano
• Sprinkle of sea salt and pepper, to taste

How it comes together

1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and hold nearby.
2. Combine veggies in a wide 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.
3. Bake muffins for 30 minutes, until they've risen and are slightly browned. Enjoy!