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egg white muffins with vegetables in pan

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

Delicious egg white veggie breakfast muffins are packed with nutrition and protein, low on carbs, and gluten free. Mix and match veggies, cheese, and other add-ins to create your perfect healthy breakfast or snack.

Course Breakfast, Eggs, Gluten Free, Healthy, Meal Prep, Snack
Keyword veggie breakfast muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 63 kcal
Author Monique of AmbitiousKitchen.com

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

  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

Calorie Count does not include veggies you may add.

Egg muffins should be kept in fridge after baking; however they may become soggy or moist - that's okay, they'll still be delicious when reheated! I like to individually wrap mine.

Nutrition Facts
Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
Amount Per Serving (1 muffin)
Calories 63 Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Carbohydrates 0.9g0%
Sugar 0.6g1%
Protein 9.3g19%
* Percent Daily Values are based on a 2000 calorie diet.