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HEALTHY EGG WHITE BREAKFAST MUFFINS centered hero view, clean and uncluttered
Yesica Andrews

Healthy Egg White Breakfast Muffins You Will Love

Enjoy these healthy egg white breakfast muffins that are perfect for a quick and nutritious start to your day. These egg white muffin cups combine fresh veggies and sharp cheddar for a flavorful and high protein egg white muffins option. They make an ideal make ahead egg white muffins or gluten free egg white breakfast muffins that you can grab on the go.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Calories: 90
Ingredients Method Notes

Ingredients
  

  • Approximately 10-12 egg whites or one 16 ounce container of egg whites
  • 1-1.5 cups of grated sharp cheddar
  • 2 bell peppers chopped
  • 1 large handful of fresh spinach chopped
  • 1 teaspoon Kirkland Organic non-salt seasoning
  • Sea salt to taste

Method
 

  1. Combine the chopped bell peppers and spinach in a mixing bowl.
  2. Add the non-salt seasoning and toss the vegetables until they are well coated.
  3. Spray a 12-cup muffin pan thoroughly with nonstick cooking spray.
  4. Distribute the veggie mixture evenly among the muffin cups and sprinkle each with shredded cheddar cheese.
  5. Pour the egg whites carefully over the veggies and cheese in each cup and sprinkle a little sea salt on top.
  6. Place the pan in a preheated oven at 350°F and bake for 15 to 17 minutes, or until the muffins are firm and lightly browned.

Notes

  • Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat briefly before eating. Perfect for meal prep and freezing for later use.