Tuesday, April 9, 2013

Low Carb Egg White & Veggie Muffins

I'm literally laughing as I write this post because I've been asked for this recipe so many times and it has taken me so long to get it up. I'm also laughing because it's the most simple recipe in the world, so I hope you're not disappointed! These have become my go-to for my mid morning meal, and I'll either pair them with a healthy fat or complex carb.


Ingredients
- 12 egg whites
- Veggie of choice- If I use asparagus, I use a whole stock if I use broccoli I use a bag of the pre-cut) 
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch of salt and pepper 


Directions
1. Preheat oven to 350 degrees and prepare muffin tin with non stick spray. 
2. Place all ingredients in a blender and blend until veggie chunks are gone. 
3. Pour into 12 muffin tins and bake for 20 minutes.


As you can see, when they first come out of the oven they are a little mis-shaped, but they deflate and get much flatter. I love topping mine with hot sauce or a little reduced sugar ketchup. Enjoy!



26 comments:

  1. LOL..simple yet great!

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  2. What do you do with all your yolks? Feels so wasteful :( Can you use the liquid eggwhites? Or will it not be as 'fluffy'?

    Jenn

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    Replies
    1. You can use carton they work just as well

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    2. I used liquid egg whites and it works out to about 2 1/4 cups. On my carton it says 3 tablespoons = one egg white. Worked great!

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    3. I used to do the same thing Jenn. Use whole eggs and toss the yolks. Now I just buy the cartons of liquid egg whites. They're awesome. T

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  3. Luvena CervantesApril 9, 2013 at 7:49 AM

    Thank you Brittany!!!! Sorry for all the bugging about the recipe. Totally understood you have been supper busy. Simple but soooo delicious and CLEAN goodness :0). Makes me happy LOL!!

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  4. thank u for posing this, I tried making them without knowing what ratio of whites to veg u used and they turned out super mushy. I'm going to eat them though out of sheer principle, lol. thanks again, u r the best!!! -Melissa

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  5. UNFREAKING-BELIEVABLE! LOVEEEE this!! :) I am pinning this for sure!

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  6. I made them with spinach and love them!

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  7. Just to clarify because I need to make these tomorrow!!
    How much vegetable? Only 1 stalk of asparagus vs a whole bag of broccoli is a big difference.
    If I don't hear from you I'm going to try a smaller amount - maybe 3 egg whites and 1? asparagus stalk to make 3 muffins to just try it.

    Thanks!!

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    Replies
    1. I guess I meant one bunch of asparagus-- probably like 20-25 individual ones :)

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  8. Ive been making these since you posted the picture (not sure how I figured out the ratio, but I got it right!). I absolutely love them for my mid-morning snack. Thanks for the idea!!!

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  9. Love these! I made them last night with a bunch of kale, and just added a bit of chopped green peppers and green onions, they turned out great! So good with salsa :) I'll be sharing your link on my blog this week.

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  10. I made these too, using green peppers. They were so good!

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  11. Super excited to try something new! What is a serving size? Does 3 or 4 sound too many?

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  12. Gotta try these!
    How many do you eat for one meal? :)

    Iris

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  13. I made these using asparagus, but they're mushy at the bottom. Are they supposed to be or did I do something wrong?

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    Replies
    1. well keep in mind, all they are are egg whites and veggies so that's pretty much going to be the consistency!

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    2. It's all good! I tried one with salsa and it was yummy! I didn't mind the consistency, just wanted to make sure that's how they were supposed to be. Thanks for sharing! I'd been waiting for this along with the many others!

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  14. Mine were super mushy too. But still really yummy. I'm going to try them again in a few days. (The edges were overly browned though, so I don't think they were underdone... I think I may have oversprayed the oil for fear of them sticking...)

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    Replies
    1. Carly- the only ingredients are egg whites and veggies, so they are going to be the consistency of egg whites and veggies... no way to get around it!

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  15. Thanks, Brittany! But mine were almost like undercooked pancake batter at the bottom (nothing like cooked egg white). Maybe I frothed them up too much in the blender! And they didn't stay together like yours did. But I'm still going to eat them because they taste super good!

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  16. Brittany do you just microwave them when you heat them up?

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  17. Hi Brittany,
    What would a serving for a female/male be to meet the protein requirement for a meal? Thank you!

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  18. When I make egg muffins, I store them in a plastic container, lined with a folded paper towel. That will help with the mush on the bottom.

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