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Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course All Recipes, Breakfast
Cuisine All, Bodybuilding Friendly, Low Carb
Servings 12 muffins
Calories 63 kcal


  • 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)


  • 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.



Calories: 63kcalCarbohydrates: 1gProtein: 9gFat: 3g
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2 Responses

  1. 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!

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