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Zucchini & Carmerlized Onion Egg Muffins
Ingredients
- 1 tsp olive oil
- 1 zucchini, diced
- 1/4 Cup yellow onion, diced
- Pinch of salt
- 6 eggs
- 3 egg whites (or 1/2 cup liquid egg whites)
- Coconut oil spray
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Directions
- Preheat oven to 350 degrees.
- Spray muffin tins with coconut oil spray.
- Combine eggs and egg whites in a bowl, and whisk to combine.
- Scoop the veggie mixture into the muffin tins so that veggies are spread evenly.
- Pour egg mixture over veggies into muffin tins.
- Bake for 20-25 minutes.
- Store in a glass container after the eggs have cooled. These are good for up to 4 days.
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