PALEO EGG QUICHE MUFFINS RECIPE - (4.4/5)

Paleo Egg Quiche Muffins Recipe - (4.4/5) image

Provided by court15smith

Number Of Ingredients 10

Olive oil spray
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 teaspoon basil
1/4 teaspoon oregano
Dash sea salt and pepper

Steps:

Preheat oven to 375°F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking. Combine vegetables in a large bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. 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. Muffins will keep for approximately 1 week refrigerated, or you can freeze them for later.