Eat Yourself Skinny · by Kelly Gellner
Clean Egg and Zucchini Muffins
NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 26%
CARBS 4G17% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory egg muffins baked with zucchini, bell pepper, carrot, green onion, and herbs. These portable, protein-rich bites are perfect for quick breakfasts or on-the-go meals.
mainamericanegg disheggs🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 tsp. dried basil
- 1/4 tsp. dried oregano
- Sprinkle of sea salt and pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 5%·PRO 26%
CARBS 4G17% OF CAL
1G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 3G30% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 190mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 40mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.