Recipe: Cheesy Egg White Veggie Breakfast Muffins

These Cheesy Egg White Veggie Breakfast Muffins are perfect for on-the-go mornings. Grab a few to top a toasted English muffin; no silverware required! I like that they are low-carb, gluten-free and high-protein, so they’d make a great post-workout snack, too!

Ingredients

• 2 1/2 cups egg whites
• 3 eggs
• 3/4 cup reduced fat shredded cheese of choice
• 2 tablespoons of skim milk or plain greek yogurt
• salt and pepper
• Veggies and herbs of choice (mushrooms, peppers, onions, tomatoes, carrots, etc.)

From the kitchen of: Ambitious Kitchen

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