Light Egg Whites Muffins Recipes
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
FEATHER-LIGHT MUFFINS
Your family will likely gobble up these airy muffins, which won me a blue ribbon at our county fair! Pretty as well as tasty, their hint of spice will brighten breakfast, brunch or lunch for family or company. - Sonja Blow, Groveland, California
Provided by Taste of Home
Time 45m
Yield 10 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
SPINACH EGG WHITE MUFFINS
A healthier version of spinach and cheese quiches! They make a perfect and filling lunch on a toasted English muffin with a slice of tomato. I'm sure they'd be delicious with different combinations of veggies, too!
Provided by cait713
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 30m
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 1.8 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 405.1 mg, Sugar 0.4 g
FREEZER-FRIENDLY EGG WHITE MUFFINS
These muffins are totally customizable when it comes to fillings, so dream up your ultimate omelet, then whisk all of those ingredients into an egg white base. I'm a breakfast super-enthusiast, so when mornings are rushed (i.e. 8 out of 7 days a week!), I grab one or two of them from the freezer, pop them in the microwave for 1 minute and then enjoy a hot meal in one hand while holding my little guy in the other.
Provided by Kelly Senyei
Time 45m
Yield 12 servings
Number Of Ingredients 9
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.
LIGHT SCRAMBLED EGG MUFFINS
I love these because they are so easy to prepare and I can freeze them and then warm them in the microwave and have them for breakfast on the go.
Provided by DebS 2
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, green pepper, and mushrooms in olive oil.
- Add in turkey crumbles, and seasonings.
- Put 2 tablespoons of sausage veggie mixture into muffin cups.
- Add 3 T egg substitute
- Top with shredded cheese.
- Bake in 350 degree oven for 25 minutes.
Nutrition Facts : Calories 43.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 1, Sodium 215.8, Carbohydrate 1.9, Fiber 0.2, Sugar 1.3, Protein 5.8
LIGHT EGG WHITES MUFFINS
Make and share this Light Egg Whites Muffins recipe from Food.com.
Provided by Pantheress
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Belt butter.
- Beat eggs until they become white, but not as stiff as meringues.
- Add sugar, flour, vanilla, almond and melted butter to the eggs.
- Fill 12 muffin cups to 3/4 only.
- Preheat oven.
- Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 407.9, Fat 17.5, SaturatedFat 8.1, Cholesterol 32.1, Sodium 114.1, Carbohydrate 60.4, Fiber 1.4, Sugar 52.9, Protein 4.8
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