Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free}
Try this Cheesy Egg White Veggie Breakfast Muffins {low carb, gluten free} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- salt and pepper
- 2 1/2 cups egg whites
- 3/4 cup reduced fat shredded cheese of choice (i love ched colby jack, or pepper jack)
- 2 tablespoons of skim milk or plain greek yogurt (not necessary but gives them a bit of fluff)
- Carbohydrate 1.8365 g
- Cholesterol 1.225 mg
- Fat 0.3555625 g
- Fiber 0 g
- Protein 6.5318125 g
- Saturated Fat 0.167825 g
- Serving Size 1 1 Serving (81g)
- Sodium 122.333797743056 mg
- Sugar 1.8365 g
- Trans Fat 0.09984375 g
- Calories 37 calories
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.
