Yes, the weekend is here. I should be thrilled, but to tell you the truth, I am sooooooo tired. The only thing I’m thrilled about is the chance to sleep in.
I don’t think I’ve recovered from last weekend yet, plus my new job started on Monday so I’ve been going, going, going. Maybe I’ll take the weekend to recover just a little bit. This is really just me explaining why I haven’t been posting as frequently.
But here’s something to look forward to: A brand new redesigned Ambitious Kitchen! Yes, each day we’ve been plugging away on my new site! I’m excited for it to launch, but let me tell you, it takes more work than you would think!
Anyway since I’ve been on the go lately, I’ve needed to make sure that all of my meals and snacks are prepared ahead of time.
I’m also kind of on this no-wheat experimentation diet, thus I’ve been eating high protein breakfasts  — including these awesome veggie-packed egg white muffins.
Eggs are one of my favorite foods. For breakfast, lunch, and dinner. These muffins are perfect on a english muffin, great before or after a workout, and perfect for a low-carb, gluten free snack.
The egg base is versatile, too! Optional muffin add-ins include: mushrooms, diced bell peppers, low-fat cheese, basil, oregano, pepperoni, ham, turkey, bacon, zucchini, carrots, tomatoes, cilantro — the list goes on!
I usually think of my favorite omelet ingredients and use those (mushrooms & peppers), but it’s always fun to experiment. These muffins were full of mushrooms, colby jack cheese, basil, and bell peppers. At only about 60 calories per muffin, I ALWAYS eat two!
The best part of these muffins? They’re like mini fritatas and are completely easy to make. Simply layer the veggies and cheese you’d like to use in muffin tins, then pour your egg white mix in and bake until nice and golden.
Your healthy breakfast (or snack) awaits…
More savory, healthy breakfast recipes to try:
Savory Chicken Sausage, Egg and Cheese Muffins (keto + low carb)
Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust
Veggie Packed Freezer-Friendly Breakfast Burritos
Healthy Breakfast Egg Muffin Cups
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
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 (I love cheddar, colby jack, or pepper jack)
- 2 tablespoons of skim milk or plain greek yogurt (not necessary, but gives them a bit of fluff)
- salt and pepper
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.
I made these and fell in love with them the first time I made them. They are so easy to make and I add whatever veggies I am in the mood for that day. As you said, the egg base is so versatile and you can add whatever you want to it. They also freeze well. I have tried making healthy recipes before and the food never turned out the way I thought it would. However, these are JUST RIGHT!!!
Absolutely! Love these for a quick and easy breakfast 🙂
thanks for recipe! I like how you used combo of whole and liquid egg white, needed a way to use up a large carton of egg white. Do you cook the veggies (mushroom, onions, bell peppers) prior to adding to muffin tin? can’t wait to try these out!
Perfect for using egg whites! And nope, no need to cook them beforehand. Enjoy!
I made these tonight and included mushrooms, kale, and salt-free Italian blend seasoning. They turned out moist and delicious, and they were super easy to make! I would definitely make these again!
Perfect! So glad you enjoyed.
so good and easy!
Didn’t turn out good all fall apart when I took them out of the try
Sorry to hear that! Did you spray your muffin tin well with cooking spray?
Yummy recipes that are good for you.
These look great! Would jt work if I made them in one large dish, like a crust-less quiche ? I assume i’d just have to bake it for longer and keep an eye on it. Anyone try this?
That should work! But yes – I would suggest keeping an eye on it.
Anyone try freezing them?
I’ve heard of people freezing these! I’d recommend re-heating in a paper towel if you try it 🙂
My fitness pal says 3 white eggs are about 150 cal? How many whites per muffing?
3 large egg whites is about 50 calories. In this recipe I have 3 whole eggs + 2 1/2 cups of egg whites, so I haven’t calculated how many specific egg whites their are in one muffin!
I made these for Sunday morning brunch and they were very good. There are only two of us, and I used my very tiny mini cupcake pans, so I had to guess. on the amount of eggs to use. I ended up using 3 egg whites, and one whole egg with a quarter cup of fat free evaporated milk. I used onion, broccoli, sun dried tomato, pepperoni, olives and parmesan cheese as my optional ingredients. My S/O loved them so I will definitely be making them again. Thanks for the great recipe.
Delicious! I’m glad those swaps worked out for you, and that you both enjoyed 🙂
I was wondering if anyone has calculated the Weight Watchers Points.
Hi Cindy,
You probably know already but I just tracked it and they are 1 point each with the new Freestyle program. So excited!
Can I make these with whole eggs only instead of egg whites and whole eggs?
Thx
Have you ever tried freezing these? If so, how did they last and were they soggy out of the microwave? I want to vacuum seal some for the freezer. Thanks for the yummy recipe!
Love! Absolutely swooning over this dish. I made this a few times. The last time it came out wonderful. Thanks a lot for sharing.
Delicious… so yummy, I did yellow Bell pepper, mushrooms. spinach, and tomatoes (everything diced). We did drizzle Sriracha sauce across the 2 each we had. Adding only 5 cal. So good! Thank you!
I made these on Sunday night and they turned out wonderful. I used box egg whites from Costco and then added 3 whole eggs. I also added cooked spinach, mushrooms, ham, and cheese. I baked them for about 26 minutes and they were definitely risen but quickly fell as they cooled, as they are supposed to. I will make them again. I think the plain Greek added more fluff to them. Great idea!
I just made them delish
How do do these do these taste do these taste if frozen?
I would like to make these for a breakfast at my desk as I go straight from gym to work in the morning.
I would like to know if I make a batch on a Sunday how long do they keep in the fridge, 2/3 days??
Thanks, they look great and exactly what I was looking for! 🙂
Yep! 2-3 days. 🙂
Hi Monique – I just came across your blog and your recipes look fabulous! This one caught my eye first as it is perfect for my busy schedule. I was wondering though, would these freeze well? Thanks in advance!
You know I haven’t tried freezing them, but I am assuming they would be just fine!
just made these & they r so good!!!! Added Canadian bacon to mine. can't wait to hv something healthy & homemade in the am
I store mine in a gallon zip lock bag with a paper towel inside. The paper towel seems to keep the moisture down so they don't get so soggy.
Hey Monique,
What do you wrap these in? Foil or plastic wrap? I just don’t want to get too much moisture in them when refrigerated.
Thanks!
Plastic wrap, when you reheat they should be fine, just pat them with a paper towel if necessary! 🙂
If I make them ahead of time, should I reheat them or eat them cold? Would you reheat in microwave?
You can reheat them in the microwave!
How do you recommend storing these? And how long until they aren't good? I'm gonna try to make them 🙂
i will be making these right now! thanks!
Should we use already cooked veggies or raw?
Either would work! 🙂
I would also like to know the conversion from the egg whites to whole eggs. Could you tell us how many eggs we should use to replace the 2 1/2 cups whites? Thank you!
I would suggest about 1 1/2 dozen.
Can you just use that liquid egg white in the little milk cartons at the grocery store?
I counted it was like 19 eggs for the egg whites and then 3 whole eggs.
What a great idea for a healthy breakfast on the run! These look great, and so cute!! Hope you had a restful weekend – the next one is almost here 🙂
These look so delicious. While I love eggs so much, I never actually make them for myself too often. I have to try these! Love all the veggies inside. Yum!
Do you know how many eggs equals 2 1/2 cups of egg whites?
3 Tbsp is generally the equivalent to the white of one large egg. 🙂
Do u have to use whole eggs? I cant have entire egg cholesterol way too high
Least amount of waste is to buy the liquid egg whites in a carton. I keep a carton at the office 🙂
those sound wonderful!!
Hope the new job is going well! It sounds like an amazing position. I totally sympathize with you on the whole going-going-going feeling, but hey at least you are eating well! I’m always looking for tasty, healthy on-the-go breakfasts, so I’m looking forward to adding this to my rotation. Hope you have a great weekend and get some rest and relaxation in!
Thank you Nora!
these look delicious – so yum! excited to see the redesign! 🙂
These look absolutely delicious! There’s something so appealing to me about a cooked mushroom poking out of something. Am I crazy? Haha.
Cheesy little bites of deliciousness!
shut up fattie
Yummm yes indeed!