Vegetarian Breakfast Muffins

Serves 4

Ingredients

  • Vegetables and herbs of choice
  • 3/4 cup reduced-fat shredded cheese of choice
  • 2 1/2 cups egg whites
  • 3 eggs
  • 2 Tbsp skim milk or plain Greek yogurt
  • Salt
  • Pepper

Preparation

  1. Preheat the oven to 350 F. Spray a 12-cup muffin tin with nonstick cooking spray.
  2. Add vegetables and herbs of choice to each muffin cup, filling 1/4 to 1/3 full.
  3. Add 1 Tbsp of cheese to each cup.
  4. Whisk egg whites, eggs, milk or yogurt, salt and pepper in a medium bowl.
  5. Pour the egg mixture over the vegetables, filling each cup to the top.
  6. Bake for 20-30 minutes or until slightly golden on top. Let the muffins cool for a few minutes before removing from the tin.

Nutritional Information per Serving

Serving size = 3 egg muffins

  • 189 Calories
  • 8.4 g Fat
  • 2.7 g Carbohydrate
  • 27.9 g Protein

Source: Ambitious Kitchen

Photo credit: Deb Nystrom on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Breakfast

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