Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
Ingredients
- 2 1/2 cups egg whites
- 3 eggs
- 3/4 cup reduced fat shredded cheese of choice
- 2 TBSP skim milk or plain Greek yogurt
- salt and pepper to taste
- 2 cups finely chopped mixed veggies (bell pepper, onion, mushrooms, zucchini, etc)
Instructions
- Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick cooking spray, you can also line with muffin tins, just make sure you spray the inside of the muffin tins.
- Fill each muffin tin 1/4-1/3 full with veggies and herbs of choice. Add in 1 tablespoon of cheese to each muffin tin.
- In medium bowl whisk together egg whites, eggs, and milk/yogurt. Fill each muffin to the top with egg mixture, pouring over the veggies already in each tin. Bake for 20-30 minutes or until risen and slightly golden on top.
- Let cool for a few minutes, then remove from tin.
Notes
Nutrition
Calories: 63kcalCarbohydrates: 1gProtein: 9gFat: 3g
Tried this recipe?Let us know how it was!
I love this recipe! It is totally flexible in terms of spices and veggies to put in the muffins. I personally like just a pinch of parmesan cheese, zucchini, and vegan sausage added to mine. Sometimes I will eat it on a low carb tortilla or low carb toast. It is so nice to know exactly what I will have for breakfast and makes for easy tracking. Thanks Sandi!
So glad you enjoyed it!!