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

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Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Let cool for a few minutes, then remove from tin.
Recipe Notes
Nutrition Facts
Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
Amount Per Serving
Calories 63 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 1g 0%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

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