Cheesy Egg White Veggie Breakfast Muffins

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Breakfast muffin recipe for veggie lovers!

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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.

 

 

 



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