Egg White Muffins Recipes

SPINACH EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
• Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.
• Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.

FLUFFY EGG WHITE MUFFINS

Steps:

• Preheat your oven to 400 degrees F. Grease two 6-ounce ramekins with butter and place them on a rimmed foil-lined baking dish (to catch any spills).
• In a medium bowl, whisk the egg whites until light and frothy. Add the salt, pepper, garlic powder, and parmesan, and whisk to incorporate.
• Mix in the green onions with a spatula. Pour the mixture into a spouted measuring cup and from the measuring cup into the greased ramekins. The ramekins should be 3/4 full - if the mixture comes higher than that, use one extra ramekin to prevent spilling.
• Place the ramekins on the foil-lined baking dish. Bake them until puffed, browned, and a knife inserted in the center comes out clean, 20-25 minutes.

HEALTHY BREAKFAST EGG MUFFINS

Steps:

• Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
• In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
• Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease a muffin tin.
• Then divide equally the spinach across 6 cups.
• Dice the tomato, then fill the cups with the tomato and egg whites.
• Season with salt and pepper.
• Bake for 15 minutes, or until the whites have set.
• Serve hot.
• Enjoy!

BAKED SPINACH AND EGG WHITE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
• Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
• Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

KETO EGG MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

EGG WHITE MUFFINS RECIPE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Brush or spray a muffin tray generously with oil. Oiling it well will make sure the muffins will come out easily. Keep the tray aside.
• Heat light olive oil in a pan over medium-high heat. Once the oil is hot, add garlic and fry for 5-6 seconds.
• Add onions and mixed bell peppers and cook for 30 seconds.
• Add mushrooms and spinach and cook for 4-5 minutes until the mixture is dry.
• Remove the pan from the heat and let the veggies cool down for 5 minutes.
• Now add the cooked veggies to 10-12 egg whites and mix well.
• Note - Mixing the egg whites and vegetables in a measuring cup will make the pouring easier.
• Add salt, sriracha sauce, and black pepper, and mix well.
• Pour the egg mixture in the cavities of the prepared muffin tin until ¾th full.
• Keep the tray in the middle rack of the oven and bake for 20-25 minutes until the egg whites are set. Remove the tray from the oven and let the muffins cool down for 5 minutes.
• Once the eggs are cooled and perfectly set, just slide a spoon or a butter knife on the side and push the egg muffins upwards. They will slide out easily. Serve hot.

FREEZER-FRIENDLY EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
• In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
• Bake the muffins until the egg whites are fully cooked, for 20 to 25 minutes. Let the muffins cool for 5 minutes in the pan before using a knife to loosen them from the cups.
• Top each muffin with diced avocado and serve immediately.
• If freezing, transfer the fully cooled muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To reheat, microwave the muffins until thawed, about 45 seconds. Then top them with the avocado and serve.

EGG WHITE CASSEROLE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line 12 count muffin pan with muffin liners. Spray with non-stick spray.
• Put 1/2 slice ham (torn into small pieces) and 1/2 TBS cheese into the bottom of each muffin cup.
• Mix egg whites, milk, italian seasoning, salt & pepper in a bowl.
• Fill each muffin cup. Place in oven and bake 30 minutes.
• 1 WW point per muffin cup.