Egg and Veggie Muffins
Servings 8
Ingredients
- 4 whole eggs + 4 additional egg whites
- ¼ cup diced onion
- ½ of a carrot grated
- ½ of a red bell pepper diced
- ½ of a small zucchini grated
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- Grated Parmesan cheese for topping
Instructions
- Preheat oven to 375 degrees F.
- Coat 8 muffin cups with liners and cooking spray.
- In a medium bowl, toss together all of the vegetables.
- Spoon vegetable mixture into prepared muffin cups, filling each cup about 2/3 full.
- In a separate bowl, whisk together eggs, egg whites, Italian seasoning, salt, and pepper. Use a 1/3-cup measuring cup to scoop egg mixture into each of the muffin cups, filling each cup to the top.
- Sprinkle the tops of each muffin with about ½ - 1 teaspoon of Parmesan cheese.
- Bake muffins for 30 minutes, or until puffy, golden, and cooked through.