Veggie Egg Muffins

Adapted from He & She Eat Clean

Thanks to Pinterest (I say this a lot), I came across this healthy recipe and knew I had to try it. It's perfect because you can make these on a Sunday night and have them for the entire week for breakfast -- and all you have to do is heat them up each morning. It also helps me be healthy instead of giving in and purchasing an unhealthy breakfast sandwich! You can get as creative with these as you want, enjoy!

Ingredients:
Olive oil cooking spray
1 scallion (or green onion), minced
1 carrot, shredded
1/3 orange bell pepper, minced
1/3 zucchini, diced
7 egg whites
2 whole eggs
1 tsp Italian seasoning
Dash of sea salt and pepper
Pesto sauce, as desired for topping


Directions:
Preheat oven to 375 degrees F. Coat a muffin tin with a small amount of olive oil spray to prevent sticking, or use cupcake liners (this made 6, so you only need to coat 6). Combine vegetables in a bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 25-30 minutes or until muffins have risen and are slightly browned. Heat a tb of pesto sauce for each muffin and top as desired (this photo is of a muffin without the pesto).