With a mix of healthy carbs and protein, these unique egg muffins are the ideal solution to busy mornings, afternoon snack cravings, or for spicing up a boring lunch. Make them ahead of time and then grab a few when you’re on the go!

Directions:

  1. Preheat oven to 350ºF. Bring a medium pot of salted water to the boil. Cook the tubetti according to package directions. Drain and reserve.
  2. Distribute the zucchini, red pepper and tubetti evenly between the cups of a non-stick muffin pan.
  3. Season the eggs with salt and pepper. Pour the eggs over the vegetables then sprinkle with basil and cheddar.
  4. Bake for 10 minutes or until cooked through. Cool then wrap for lunch!

*This recipe can be made gluten-free simply by substituting gluten-free tubetti.

Makes 12 muffins. Per muffin: 161 calories, 10 g total fat, 5 g saturated fat, 7 g carbohydrate, 11 g protein, 1 g dietary fiber, 1 gm sugar, 160 mg sodium, 201 mg cholesterol.

An exclusive PastaFits.org recipe.

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