Squeaky Clean…Egg And Veggie Quiche Muffins

In the past 3 weeks, I have been making a conscious effort to eat better than I have ever eaten. I have been very health-oriented for a while now, but I figured it was time to step it up a notch. Each of these great little egg muffins has about 55 calories, so you can pop 3-4 muffins and still feel good about yourself. Thank you to the creative souls at the He And She Eat Clean blog for guiding me to this recipe published in Oxygen Magazine!

Clean Egg Muffins

Ingredients:
Olive Oil Spray (Pure Olive Oil)
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper

Directions:
1. Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray 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-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.

Tip: Muffins will stay for approximately 1 weeks refrigerated, or you can freeze them for later consumption (be sure to thaw overnight in refrigerator before eating).

Source: Oxygen Magazine, “Eat Eggs, Get Lean”, October 2011

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