Clear Skin Egg Muffins
(Serves 8)


  • 4 eggs
  • 4 egg whites
  • 1/4 cup broccoli, diced
  • 1/4 cup tomato, diced
  • 1/4 cup carrot, grated
  • 1/4 cup zucchini, grated
  • Low fat cheese (optional for topping)
  • Salt and pepper


1. Preheat oven to 180°C or 160°C if fan forced oven. Lightly oil a muffin tray or lay out muffin patties on a baking tray ready to go in the oven.

2. Wash and prepare vegetables of your choice. I have chosen broccoli, tomato, carrot and zucchini.

3. Grate and dice vegetables and combine in a bowl so ingredients are mixed together well.

4. Carefully spoon an equal amount of the vegetable mixture into your muffin tray or patties.

5. In a bowl, combine the egg and egg whites together by hand with a whisk until well combined. Season with salt and pepper.

6. Pour egg mixture into muffin tray or patties, carefully filling to the top.

7. Optional: sprinkle some low-fat cheese over the top of the muffins.

8. Bake muffins for 30 minutes, or until puffy, golden, and cooked through.

Enjoy x

Have you tried this recipe? Let me know how you went below.

Olivia Jenkins