Egg Muffin Cups
ChefRhonda PlataDifficultyBeginnerFor those who don't tolerate or enjoy egg yolks, these zucchini and kale egg muffin cups are made with egg whites only. Reminiscent of Starbucks egg white egg bites, these tasty muffin cups can be batch-cooked ahead of time for a keto-approved breakfast on-the-go.
Servings 4
Serving size 2 muffin cups
Net Carbs
- Amount Per Serving
- Calories 39
- % Daily Value *
- Total Fat 0g
- Protein 7g
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF (175ºC).
In a medium bowl, combine the egg whites, kale, zucchini, garlic powder, onion powder, and salt.
Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350ºF (175ºC).
In a medium bowl, combine the egg whites, kale, zucchini, garlic powder, onion powder, and salt.
Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through. Let cool before serving. Enjoy!
Notes
