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.
Servings 12 muffins
Calories 63cal
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.
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
Serving: 1muffin | Calories: 63cal | Carbohydrates: 0.9g | Protein: 9.3g | Fat: 2.8g | Sugar: 0.6g