For 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.
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!
4 servings
2 muffin cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
