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Egg White Muffin Cups

Egg White Muffin Cups

Start your day right with protein-packed Egg White Muffin Cups, a quick and healthy breakfast option perfect for busy mornings. These fluffy, flavorful bites combine simple ingredients to deliver a satisfying, low-calorie meal that fuels your day without weighing you down. Easily customizable with veggies, cheese, and herbs, they offer convenience, taste, and wellness in every bite.

Ingredients

Main Ingredients

  • Egg Whites (about 8 large egg whites)
  • Salt (a pinch to taste)

Vegetables

  • Diced bell peppers (1/2 cup)
  • Diced spinach (1/2 cup)
  • Diced onions (1/4 cup)

Optional Ingredients

  • Cheese (such as feta, mozzarella, or cheddar) – 1/3 cup, shredded or crumbled
  • Fresh parsley, chopped (1 tbsp)
  • Black pepper (to taste)
  • Paprika (1/4 tsp)

Instructions

  1. Prepare Your Ingredients: Wash and finely dice your selected vegetables. Preheat the oven to 350°F (175°C). Lightly grease a muffin tin with nonstick spray to prevent sticking.
  2. Mix the Egg Whites: In a medium bowl, whisk the egg whites with a pinch of salt and any herbs or spices you’re using until slightly frothy to incorporate some air.
  3. Combine Mix-Ins: Fold the diced vegetables, cheese, and any optional ingredients gently into the egg whites, spreading the mix evenly across the cups.
  4. Fill the Muffin Tin: Spoon the mixture into each muffin cup, filling about 3/4 full to allow room for rising.
  5. Bake and Cool: Bake for 18–22 minutes until the edges are golden and the centers are fully set. Remove from the oven and let them cool slightly before removing from the tin.

Notes

  • Use fresh egg whites for fluffier muffin cups.
  • Don’t overfill the muffin cups; leave space for the muffins to rise without spilling over the tin.
  • Grease the muffin tin thoroughly with nonstick spray to prevent sticking.
  • Prep vegetables finely to distribute flavors evenly.
  • Test doneness by inserting a toothpick into the center; it should come out clean when done.

Nutrition

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