Zucchini and Broccoli Egg Muffins

Ingredients:

• 6 large eggs
• 1/2 cup zucchini, grated (100g)
• 1/2 cup broccoli, finely chopped (75g)
• 1/4 cup cheddar cheese, shredded (28g)
• 2 tbsp butter, melted (28g)
• Salt and pepper to taste
• 1/4 tsp garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with butter.
2. In a large bowl, whisk together the eggs, melted butter, salt, pepper, and garlic powder.
3. Stir in the grated zucchini, chopped broccoli, and shredded cheese.
4. Pour the egg mixture evenly into the muffin tin.
5. Bake for 20-25 minutes, or until the egg muffins are set and golden.
6. Allow the muffins to cool for a few minutes before removing them from the tin.
7. Enjoy these egg muffins as a quick breakfast or snack throughout the week!

Macros per muffin (makes 6 muffins):

• Calories: 123 kcal
• Protein: 7g (23%)
• Fat: 10g (73%)
• Carbs: 1g (4%)