These healthy egg muffins can be made on Sunday and frozen in two- or three-portions. Then, thaw them overnight in the refrigerator and then pop them into the microwave with some fresh fruit to make a delicious and healthy breakfast anywhere.
Cooking Oil Spray
One medium zucchini
Eight eggs at room temperature
Two tbsp milk
One medium carrot, coarsely grated
Three green onions (shallots), thinly sliced
1/3 cup frozen peas
1 cup reduced fat grated tasty cheese
- Preheat oven to 160 degrees C with a fan. Spray oil on a 12-hole x 3-cup-capacity muffin pan to grease. Grate zucchini. Squeeze zucchini and wrap it in a paper towel.
- In a large bowl, whisk together the eggs and milk. Add zucchini, carrots, green onions, and frozen peas. Stir in cheese and season. Pour mixture evenly into muffin pan.
- Bake 25-30 minutes until golden brown and set. Allow to cool in the pan, then transfer onto a rack. Serve hot or chilled.