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Recipes / Whole30 Egg and Veggie Muffins

Whole30 Egg and Veggie Muffins

breakfastsnackeggAmericandairy freegluten freelow carbpaleopescetarianvegetarianwhole30
200
Calories
15 g
Protein
5 g
Carbs
13 g
Fat

Per serving · makes 1 serving

Ingredients
  • egg5 each
  • zucchini60 g
  • tomato40 g
  • yellow onion30 g
Steps
  1. Whisk eggs with diced zucchini, tomato, and onion.
  2. Season with salt, pepper, and herbs.
  3. Pour into greased muffin cups.
  4. Bake at 350F for 18 to 20 minutes until set.
  5. Cool slightly before serving.

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