Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.45 out of 5 stars
(9)
Ingredients
12 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Let cool for a few minutes, then remove from tin.
Step 5
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