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Clean Egg Muffins

Ingredients:

  • avocado oil spray
  • ½ zucchini, chopped
  • 3-4 asparagus, chopped
  • Phase 2 veggie options: broccoli, onion, leeks
  • 12 eggs
  • ½ tsp basil
  • sea salt

Directions:

  • Preheat oven to 375 degrees. Coat a 12-muffin tin with a small amount of avocado 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.

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