Take 20% off The Best Paleo Recipes of 2014 eBook

Learn more

Try the Primal Palate mobile app

Click here
View more recipes in Breakfast

Veggie and Basil Egg Muffins

prep:10 minutes
cook:25 minutes
ready in:35 minutes
Difficulty
*----
Show nutritional information
  • Serves: 6
  • Calories: 92
  • Total Fat: 6g
  • Total Carbohydrate: 3g
  • Protein: 6g
These veggie-packed egg muffins make a great breakfast when you're on the go, and are very easy to make!

Add a Note

My Notes:

Add a Note

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 180C (350F) and grease a muffin tin with olive oil.
  2. Chop the zucchini and broccoli in small pieces. Slice the green onion entirely, including the green ends.
  3. Whisk the eggs in a mixing bowl with the salt, pepper, dry mustard and baking powder. Add the chopped vegetables, the oregano and the chopped basil, whisking together to combine.
  4. Divide the mixture into 6 muffin cups filling them up to about three quarters. Bake for 25 minutes.
  5. Keep refrigerated for up to 5 days.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.