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Egg White Muffins Quick Delicious Recipe Secrets

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Enjoy a quick and healthy breakfast with these egg white muffins. Packed with protein and veggies, they are perfect for a nutritious start. Ideal as a make ahead egg white muffins recipe that’s both high protein egg white muffins and healthy egg white muffins.

Ingredients

Scale
  • 16 ounces egg whites
  • 1 cup cooked crumbled turkey sausage or bacon or diced ham
  • 1 cup bell peppers chopped
  • 12 cups spinach chopped
  • ½ cup cherry tomatoes diced
  • ½ cup onion chopped
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Set your oven to 350°F and coat a non-stick or silicone muffin pan well with cooking spray.
  2. Pat the cherry tomatoes dry using a paper towel to remove extra moisture.
  3. Warm some olive oil in a non-stick skillet over medium-high heat and cook the bell peppers and onions for 2 to 3 minutes until softened.
  4. Add the cooked meat, spinach, and tomatoes, then cook together for 2 more minutes before spooning about one heaping tablespoon into each muffin cup.
  5. In a separate bowl, whisk the egg whites thoroughly with salt and pepper, then pour the mixture over the fillings in each muffin cup, leaving about ¼ inch space from the rim.
  6. Bake for 23 to 30 minutes until the muffins have puffed up and a toothpick comes out clean.
  7. Carefully loosen the edges with a knife to pop out the muffins and serve warm, optionally topping with extra tomatoes, salsa, or hot sauce.

Notes

  • Variation: Tomato spinach mozzarella: Add in cherry tomatoes chopped spinach and mozzarella cheese Bacon cheddar: Swap the sausage for bacon and add cheddar cheese Tip: Use an egg white carton to make this recipe even easier If you’d like to add cheese feel free to mix in ¼-½ cup shredded cheddar or feta cheese before baking Freezer tip: Allow egg muffins to completely cool and then place in an airtight container or ziptop bag Then freeze for up to 3 months Reheat in microwave for 45 seconds or until warm

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