Cheesy Egg Light Veggie Breakfast Muffins low carbohydrate, gluten free

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2 years agoYes, the weekend is here now. I should end up being excited, but to inform you the reality, I am sooooooo exhausted. The only thing I’m thrilled about is the chance to sleep in.

I don’t think I’ve recovered from last weekend yet, plus my new work started on Monday so I’ve been going, going, heading. Maybe I’ll consider the weekend to recover slightly bit. This is actually just me explaining why I haven’t been posting as frequently.

But here’s something to look forward to: A whole new redesigned Ambitious Kitchen! Yes, every day we have been plugging away on my brand-new site! I’m thrilled for this to launch, but let me tell you, it takes more work than you would think!

Anyway since I am on the go lately, I’ve had a need to make sure that all of my meals and snacks are prepared in advance.

Eggs are among my favorite foods. For breakfast time, lunch, and dinner. 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, tomatoes, cilantro – the list goes on!

I usually think about the best omelet ingredients and use those (mushrooms & peppers), but it certainly is fun to test. These muffins were filled with mushrooms, colby jack parmesan cheese, basil, and bell peppers. At only about 60 calorie consumption per muffin, I ALWAYS eat two!

The best part of these muffins? They’re like mini fritatas and so are completely easy to make. Merely layer the veggies and cheese you’d like to use within muffin tins, after that put your egg white blend in and bake until nice and golden.

Your healthy breakfast (or treat) awaits…

Prep period:

10 mins

Cook period:

20 mins

Total time:

30 mins

Ingredients

3 eggs

3/4 cup low fat shredded cheese of preference (I love cheddar, colby jack, or pepper jack)

2 tablespoons of skim milk or ordinary greek yogurt (not necessary, but gives them a little bit of fluff)

sodium and pepper

Instructions

Preheat oven to 350 levels F. Spray 12-glass muffin tin with nonstick cooking spray, you can also line with muffin tins, simply be sure you squirt the inside of the muffin tins.

Fill each muffin tin 1/4-1/3 whole with veggies and herbs of choice. Add 1 tablespoon of parmesan cheese to each muffin tin.

In medium dish whisk collectively egg whites, eggs, and milk/yogurt. Fill each muffin to the very best with egg combination, pouring on the vegetables currently in each tin. Bake for 20-30 moments or until risen and slightly golden on top.

Let cool for a few minutes, after that remove from tin.

Calorie Count does not include vegetables you might add

Egg muffins ought to be kept in fridge after baking; nonetheless they could become soggy or moist, that’s alright, they’ll still be delicious when reheated! I love to individually wrap mine.

Hey Monique,

What do you wrap these in? Foil or plastic material wrap? I just don’t need to get too much wetness inside them when refrigerated.

I’d like to make these for any breakfast at my desk when i go right from gym to work each day.

I’d like to find out if I create a batch on the Sunday how long do they keep in the refrigerator, 2/3 days??

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