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Home //Clean Egg Muffins
Olive Oil Spray
½ zucchini, shredded
A few asparagus, chopped
One dozen egg
½ tsp basil
Preheat oven to 375 degrees. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking. Combine chopped veggies in a big bowl, then fill each muffin tin ⅔ full with chopped veggies. Whisk eggs and seasonings in a large bowl. Using a ⅓ cup measure, slowly pour egg mixture into muffin tins to fill each the rest of the way. Bake for 30 minutes, until muffins have risen and are slightly browned.
For variety, you can also add a little crumbled sausage to the veggie mixture. Muffins will keep for approximately one week refrigerated, or you can freeze them to thaw or microwave for breakfast later on.