Sometimes I think if I had all the time in the world I would cook everything I need for an entire school year and store it in the freezer. (If you saw how much tuppeware I went through in a school week you would understand. I should probably have a dishwasher just for tupperware).
Anyways, I mentioning this because if I want lasting energy all day I know must put aside food prep time and make the foods/meals that give lasting energy (this is where the freezer comes in). One of the items that I fix on occasion and store are Clean Egg Muffins. Sure, I could do hard-boiled eggs or Greek yogurt, but I like to mix things up and not get bored. And there’s zucchini in these muffins which I’m normally known not to eat.
Clean Egg Muffins (Cleaning Eating Magainze)
- Oil spray
- 4 scallions, minced
- 2 carrots, shredded
- 1/2 red pepper, minced
- 1/2 zucchini, shredded
- 14 egg whites
- 4 whole eggs
- 1/2 tsp basil
- 1/4 tsp oregano
- Dash sea salt and pepper
- Preheat oven to 375°F. Coat a 12-muffin tin with a little oil to prevent sticking.
- Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
- Whisk eggs and seasonings in a large mixing bowl.
- Use a 1/3-cup measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.
STORAGE TIP: Muffins will keep up to one week in the refrigerator or can be frozen. If freezing, allow to thaw in the refrigerator overnight.