Cheesy Egg Light Veggie Breakfast Muffins low carbohydrate, gluten free
Yes, the weekend is here. I should become thrilled, but to tell you the reality, I am sooooooo tired. The thing I’m thrilled about may be the chance to sleep in.
I don’t think I’ve recovered from last weekend yet, plus my new work started pig feet on stove Mon so I am going, going, going. Maybe I’ll consider the weekend to recover slightly bit. This is really just me detailing why I haven’t been publishing as frequently.
But here’s something to anticipate: A brand new redesigned Ambitious Kitchen! Yes, every day we’ve been plugging away on my new site! I’m excited for it to start, but let me tell you, it takes even more work than you’ll think!
Anyway since I am on the run lately, I’ve had a need to make sure that most of my meals and snacks are prepared ahead of time.
Eggs are among my favorite foods. For breakfast time, lunch, and supper. These muffins are perfect on a british muffin, great before or following a workout, and ideal for a low-carb, gluten free snack.
The egg base is versatile, too! Optional muffin add-ins include: mushrooms, diced bell peppers, low-fat parmesan cheese, basil, oregano, pepperoni, ham, turkey, bacon, zucchini, carrots, tomato vegetables, cilantro – the list continues on!
I usually think of the best omelet ingredients and use those (mushrooms & peppers), but it certainly is fun to experiment. These muffins were filled with mushrooms, colby jack parmesan cheese, basil, and bell peppers. Of them costing only about 60 calorie consumption per muffin, I USUALLY eat two!
The best section of these muffins? They’re like mini fritatas and so are completely easy to make. Simply layer the vegetables and cheese you’d like to use within muffin tins, after that pour your egg white blend in and bake until nice and golden.
Your healthy breakfast time (or treat) awaits…
3/4 cup low fat shredded cheese of choice (I love cheddar, colby jack, or pepper jack)
2 tablespoons of skim milk or simple greek yogurt (not necessary, but provides them a bit of fluff)
salt and pepper
Preheat oven to 350 levels F. Spray 12-cup muffin tin with nonstick cooking aerosol, you can even range with muffin tins, simply make sure you spray the inside of the muffin tins.
Fill each muffin tin 1/4-1/3 whole with vegetables and herbs of choice. Add in 1 tablespoon of parmesan cheese to each muffin tin.
In medium bowl whisk jointly egg whites, eggs, and milk/yogurt. Fill each muffin to the top with egg mix, pouring over the veggies already in each tin. Bake for 20-30 a few minutes or until increased and slightly fantastic on top.
Let cool for a few minutes, then remove from tin.
Calorie Count does not include veggies you may add
Egg muffins should be kept in refrigerator after baking; however they could become soggy or moist, that’s alright, they’ll still be delicious when reheated! I love to individually wrap mine.
What do you wrap these in? Foil or plastic wrap? I simply don’t need to get too much wetness in them when refrigerated.
I would like to make these for the breakfast at my desk as I go straight from gym to work in the morning.
I’d like to know if I make a batch on a Sunday how long carry out they retain in the refrigerator, 2/3 days??