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egg white muffins recipe

egg white muffins recipe

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A healthy, high-protein breakfast solution featuring light egg whites, colorful vegetables, and savory feta cheese. These muffins are perfect for meal prep and can be customized with various leftovers.

Ingredients

Scale

2 cups Liquid Egg Whites
1 cup Fresh Spinach
1/2 cup Red Bell Pepper
2 tablespoons Green Onions
1/4 cup Feta Cheese
1/2 teaspoon Garlic Powder
To taste Salt and Black Pepper
As needed Olive Oil Spray

Instructions

  1. Preheat your oven to 350°F (175°C) and ensure the oven rack is in the center positio
  2. Generously spray a non-stick 12-cup muffin tin with olive oil or avocado oil spray to prevent sticking
  3. Finely chop the spinach, dice the red bell pepper small, and thinly slice the green onions
  4. Distribute the chopped spinach, peppers, and onions evenly among the 12 muffin cups, then add a sprinkle of crumbled feta cheese on top of the vegetables
  5. In a large mixing bowl, whisk together the liquid egg whites, garlic powder, salt, and pepper for 30 seconds until slightly frothy
  6. Carefully pour the egg white mixture into each muffin cup, filling them about 3/4 of the way full
  7. Bake for 20 to 25 minutes until the centers feel firm to the touch and the edges turn golden brow
  8. Allow the muffins to cool in the pan for at least 5 minutes before using a thin knife or spatula to gently remove them

Notes

Use silicone muffin liners for the easiest removal process.

If using frozen spinach, ensure you squeeze out all excess moisture to avoid soggy muffins.

Avoid overbaking as the egg whites will continue to firm up while cooling; overcooking leads to a rubbery texture.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat refrigerated muffins in the microwave for 30 to 45 seconds or in a toaster oven at 350°F for 5 minutes for a crisper exterior.