Egg White Muffins
These egg white muffins are a healthy and easy breakfast. They are small and portable and can be prepared ahead of time for your weekly breakfast meal prep.
Ingredients
- 2 cups egg whites
- 1 cup spinach leaves, roughly chopped
- 1/2 cup bell peppers, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup reduced fat shredded cheddar cheese
- 2 scallions, thinly sliced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 350°F. Grease 10 cavities of a 12-cup nonstick muffin pan with cooking oil spray.
- In a large bowl, add egg whites, spinach, peppers, mushrooms, 2/3 of the cheese, scallions, salt and pepper. Whisk until evenly combined.
- Using a 1/3 cup, scoop out batter and pour into muffin cavities. You should have enough batter and ingredients to make 10 muffins. Sprinkle remaining cheese over the surface of the muffins.
- Bake for about 20-22 minutes or until muffins have puffed up and egg whites are completely cooked. Muffins will sink back down as they cool.
- Muffins are best eaten warm. They can be stored in the fridge or freezer.
Notes
- To save time separating eggs, this recipe can also be made with liquid egg whites.
- All ingredient measurements should be taken after they have been chopped.
- The muffins can be stored in the fridge or freezer. I prefer the fridge because freezing them will change the texture a little.
- I usually reheat mine in the microwave. Because of the vegetables, the egg muffins will release water during reheat, so I recommend lining a plate with a paper towel before reheating in the microwave.
- Make sure to grease your muffin pan even though it is nonstick. This will ensure that the muffins will pop right out and won't stick to the pan.
Serving: 1muffin, Calories: 49kcal, Carbohydrates: 2g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Sodium: 180mg, Fiber: 1g, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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