Veggie Basil Egg Muffins

By mdancause

Ingredients

• 5 eggs
• 2/3 cup zucchini
• 2/3 cup broccoli florets
• 1 green onion
• 2 tbsp of fresh basil, chopped
• 1 tbsp oregano
• 1/2 tsp ground mustard
• 1/4 tsp baking powder
• Freshly ground pepper

Details

Servings 1
Adapted from fastpaleo.com

Preparation

Step 1

Preheat oven to 180°C (350°F) and grease a muffin tin with olive oil.

On a cutting board, cut the zucchini in four lengthwise and chop each part in quarter-rounds. Chop the broccoli in very small florets. Slice the green onion entirely, including the green ends.

Whisk the eggs in a mixing bowl with the salt, pepper, ground mustard and baking powder. Add the chopped vegetables, the oregano and the chopped basil, whisking together to combine.

Divide the mixture into 6 muffin cups filling them up to about three quarters. Bake for 25 minutes.