HEALTHY VEGGIE EGG MUFFINS

Healthy Veggie Egg Muffins

 

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Serves: 12 servings

INGREDIENTS

• 1 Tbsp olive oil
• ½ yellow onion, chopped
• 2 cloves garlic, minced
• ½ zucchini, shredded
• 1 red bell pepper, chopped
• 8 large eggs
• 2 cups arugula, roughly chopped
• ¼ cup shredded Parmesan cheese
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
2. In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.
3. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
4. Bake muffins for about 20 minutes, until they've risen and are slightly browned. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 muffin • Calories: 75 • Fat: 4.9 g • Saturated Fat: 1.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 5.1 g • Sugar: 1.2 g • WW Points+: 2 • Smart Points: 2

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