Egg White Muffins

Why You’ll Love This Recipe

Egg White Muffins are a healthy, protein-packed breakfast or snack option that’s low in fat and customizable with your favorite vegetables, herbs, and lean meats. They’re quick to prepare, easy to meal prep, and perfect for busy mornings or post-workout fuel. Light, fluffy, and flavorful, these muffins are a guilt-free way to start your day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whitesspinachcherry tomatoesbell peppersonionslow-fat cheesesaltpepperolive oil or non-stick spray

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or non-stick spray.

Chop the spinach, cherry tomatoes, bell pepper, and onion into small pieces.

In a mixing bowl, whisk the egg whites until slightly frothy. Add salt and pepper to taste.

Add the chopped vegetables and cheese into the egg whites and stir to combine.

Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.

Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.

Allow to cool for a few minutes before removing from the tin.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 5 minutesTotal time: 35-40 minutes

Variations

Add chopped turkey bacon or lean sausage for extra protein.

Mix in fresh herbs like parsley, chives, or cilantro for added flavor.

Swap the veggies for mushrooms, kale, or zucchini based on preference.

Add a dash of hot sauce or red pepper flakes for a spicy kick.

Use silicone muffin cups for easy removal and clean-up.

storage/reheating

Store Egg White Muffins in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze for up to 2 months.To reheat, microwave on high for 30-60 seconds or until warmed through.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs, but the muffins will be higher in fat and calories.

Are these muffins good for weight loss?

Yes, they’re low in calories and high in protein, making them a great option for weight management.

Do I have to use cheese?

No, you can skip the cheese or use a dairy-free alternative.

Can I make these ahead of time?

Absolutely, they are ideal for meal prep and can be made several days in advance.

Why are my muffins watery?

Make sure to drain excess moisture from vegetables and don’t overbake.

Can I use carton egg whites?

Yes, liquid egg whites from a carton work perfectly for this recipe.

How do I know when they’re done?

They should be firm to the touch and no longer jiggle in the center.

Can kids eat these?

Yes, they’re nutritious and kid-friendly with the right veggies and seasonings.

What muffin tin size should I use?

Standard 12-cup muffin tins work best for this recipe.

Can I add milk or cream?

Yes, a small splash of milk or plant-based milk can add extra fluffiness.

Conclusion

Egg White Muffins are a smart, satisfying choice for anyone looking to eat healthier without sacrificing taste. Whether enjoyed fresh from the oven or reheated during the week, they offer endless customization and convenience. Ideal for meal preppers, dieters, or anyone with a busy schedule, these muffins are sure to become a breakfast favorite.

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