Go Back
–+ servings
Candida Diet Veggie Egg Muffins

Candida Diet Veggie Egg Muffins

Discover how Candida Diet Veggie Egg Muffins can transform your breakfast routine with their wholesome ingredients and easy prep. Perfect for busy mornings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 muffins
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1 cup chopped spinach
  • 1/2 cup diced red bell pepper
  • 1/2 cup grated zucchini
  • 1/4 cup chopped green onions
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for greasing

Equipment

  • Mixing Bowl
  • Whisk
  • Knife and Cutting Board
  • Muffin Tin
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a standard 6-cup muffin tin with olive oil.
  2. Chop your veggies into small, bite-sized pieces.
  3. In a mixing bowl, crack open the eggs and whisk them until smooth, adding salt and pepper.
  4. Toss the chopped veggies into the egg mixture and stir gently to combine.
  5. Let the mixture sit for 5 minutes to meld flavors.
  6. Pour the mixture into the muffin cups about three-quarters full and bake for 15-18 minutes or until set and slightly golden.
  7. Cool for a few minutes before serving.

Nutrition

Calories: 80kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 186mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 10mgCalcium: 4mgIron: 5mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. For a dairy-free option, top with almond cheese before baking. Experiment with different veggies to keep things interesting. For an elevated flavor, sprinkle nutritional yeast on top before baking.
Tried this recipe?Let us know how it was!