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Zucchini & Carrot Egg White Bites

Makes 3 Servings

Macros: 49 cal, fat 0g, carbs 4g, protein 7g, fibre 1g


3/4 cup Egg Whites

3/4 cup Grated Carrot (loosely packed)

1/3 Zucchini (medium, chopped)

1 1/8 tsp Dijon Mustard


Preheat the oven to 350ºF (175ºC).

In a bowl, combine the egg whites, carrot, zucchini, and dijon mustard.

Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving equals approximately four mini egg muffins.

More Flavour: Add a splash of tamari or soy sauce. Use whole eggs or a mixture of egg whites and whole eggs.

Additional Toppings: Add goat cheese, feta cheese, or vegan cheese.

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