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These delicious Low Carb and Gluten Free Egg White Muffin Cups are super healthy, gluten-free, low-carb, and just 30 calories! They are easy to make and did I mention that they are super yummy?

If you’re a part of the insta-fam, then you likely already know that over the last few months I’ve been trying to make healthier choices. I’ve talked about it quite a bit on both my instagram feed, as well as on my stories!

It’s important to me to feel healthy. During the winter I kind of slipped-up on my usual healthy routines, and I noticed it in my energy.

I hate having low energy so I’ve been trying to recommit myself to a healthy lifestyle routine. I’ve been running daily, going to the gym a couple times a week, and focusing on making my diet healthier and more nutritious.

I often run in the mornings. I like to get it over with so I can go ahead with my day.

Before I workout though, I like to have a quick bite to eat. I like to have something that I can quickly heat-up and eat that won’t feel heavy before I go ahead and run. There’s nothing worse than trying to run when you are super full.

I know lots of people would recommend to just hop on the treadmill before eating breakfast, but I always find that I get lightheaded when I do this. So, I just grab something small before my workout so I can tackle my morning run without fear of fainting – yikes!

Sometimes, I’ll have a bowl of my favourite Slowcooker Banana Coconut Oatmeal, or sometimes I’ll have one of my healthy egg white muffin cups.

This healthy egg white muffins recipe have become a favourite in our household.

My husband absolutely loves these Healthy Egg White Muffin Cups. H gets up so early and leaves in such a rush each morning so these egg cups are so convenient for him to just pop into the oven for a minute and then devour before heading off to work.

Growing up, I was never really an egg person. My parents would always try to get me to eat eggs, but I just didn’t like them! To be honest though, as a kid I really didn’t like breakfast at all. I can’t imagine being like that now. I love breakfast and I never go without a healthy meal in the AM.

It wasn’t until the last few years that I’ve began enjoying eggs more. I’m still not someone who loves all styles of eggs, but I do really enjoy these egg white cups.

Starbuck’s Egg White Bites Dupe Recipe?

During the summer, I actually tried Starbuck’s egg white bites and I totally loved them. Unfortunately, it’s neither cost effective, nor efficient for me to make a trip to Starbucks each day for their egg white bites, so I decided to try to make my own.

While this may not reflect their recipe 100%, I consider this healthy recipe my at-home dupe for the Starbucks egg white bites recipe!

These egg muffins are a great healthy breakfast option. They are super flavourful, and I really love that you can make them your own by adding in different ingredients each time to whip up a batch.

Today, I made them with mushroom, arugula, parmesan and tomatoes, but I could easily add in bacon and cheddar cheese to make it more savoury and rich.

One thing I seriously love about this Low Carb and Gluten Free Healthy Egg White Muffin Cups recipe:

I love that you can easily make these beforehand so that they’re ready to eat in the AM.

Easy breakfast recipes that you can prepare a day or two beforehand are my favourite kind of recipes. I’m all about meal prep and making the week ahead easier.

All you need are a few ingredients that you love, a carton of egg whites, and a muffin tin to start making these easy and delicious egg white cups!

Healthy Egg White Muffin Cups

Yield: 12 Egg White Muffin Cups

Low Carb and Gluten Free Egg White Muffin Cups

Looking for a super healthy breakfast recipe that's gluten-free, low-carb, and just 30 calories? Try these delicious Low Carb and Gluten Free Egg White Muffin Cups! They are easy to make and did I mention that they are super yummy?

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 Carton of Egg Whites (210 Calories)
1 Cup of Arugula (10 Calories)
1/4 Cup of parmesan (108 calories)
1/2 Cup of cherry tomatoes (chopped) (13 calories)
1/2 Cup of Mushrooms (sliced) (15 calories)

Instructions

Preheat Oven to 350 degrees
Grease Muffin Tin tray very well. These can stick to the tray so you'll want to add quite a bit of butter/oil to the tins before you add in the egg mixture.
Chop up veggies.
In a bowl mix your egg, arugula, parmesan, tomatoes, mushrooms, and any additional ingredients.
Pour mixture into the muffin tray.
Place muffin tray into the oven for 20 - 30 minutes.
Remove from oven when the egg white muffins are cooked (they will appear slightly golden) and remove from tray.

Notes

Calories will vary based on how much you add in / or additional ingredients added.

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