CARROT ZUCCHINI SHRIMP EGG MUFFINS

11 Jun

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A protein packed on the go breakfast! I have a long day at work today to these little goodies were definitely needed πŸ™‚

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All I can say is gigidy πŸ™‚

Recipe: makes 12

1 organic zucchini (grated)
4 organic baby carrots (grated)
6 organic cage free eggs
1/2 cup raw shrimp (mashed)
2 organic scallions
1 tbsp jalapeΓ±o (diced)
A handful of: onions, red bell pepper, grape tomatoes, chives, and basil leaves (all chopped and diced)
1/2 tsp black pepper
1/4 tsp sea salt
1 tsp mrs dash all spice blend
(Spices of choice)

Pre-heat oven to 350Β°F.

Combine all ingredients in a large bowl and mix until well incorporated.

Scoop portions into a lined muffin tray. If you don’t want to use paper or silicone liners, you can grease your tray with coconut oil or full fat butter to prevent it from sticking.

Bake for 30 minutes or until eggs are set.

Enjoy when ready!

One Response to “CARROT ZUCCHINI SHRIMP EGG MUFFINS”

Trackbacks/Pingbacks

  1. Vegetable Egg Muffins | kattygee - June 16, 2013

    […] Inspired by this post. […]

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