In a mixing bowl, whisk together the Greek yogurt and egg whites until smooth. Add the seasonings and hot sauce. Fold in the vegetables and cheeses until fully combined.
Divide the batter into a non-stick or silicone mini muffin tin. You will use 1 tablespoon of the mixture per "muffin".
Bake for 9-12 minutes until the centre appears just set (barely jiggly).
Remove from the oven, run a knife around the edges to release and enjoy!
Notes
LeftoversCool and store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat for 20-30 seconds (refrigerated) or 40-60 seconds (frozen).