Egg White Muffins are loaded with nutrition and flavor, which makes them a perfect healthy breakfast or snack. These are filled with sautéed mushrooms, hearty fresh spinach, creamy cheddar cheese and fluffy egg whites all baked until lightly golden brown and delicious. A tasty low-carb, Vegetarian recipe everyone will love!
Start your day off on the right foot with these incredibly easy and delicious Cheesy Egg White Muffins. They are loaded with protein, fiber, and vitamins, are simple to make, and are perfect for meal prepping and taking your meal on the go!
All you need is a few simple ingredients to make these egg white muffins for a quick and easy healthy breakfast any day of the week. Plus they are low-carb, vegetarian, and gluten-free so everyone can enjoy them.
Similar to their very popular counterpart these Veggie Egg White Bites that you all seem to also love so much! Or try these cottage cheese egg bites!
The best grab-and-go breakfast
This is an egg white muffin recipe to look forward to for a quick grab-and-go breakfast you can take with on on your way out the door to work or the park, wherever you are off to. For a protein-packed 100-calorie (for 2 muffins) breakfast that’s pretty good!
Plus you are once again getting those veggies in early in the day which will help you make better food decisions all day long.
Why you’ll love this egg muffins recipe
- It’s so easy to make that even your kids can make it!
- Loaded with protein, fiber, and essential vitamins
- Vegetarian, low-carb and gluten-free!
- Cheesy, hearty and packed with flavor!
- Perfect for meal prep!
- Easy to take on the go!
Ingredients For Egg White Muffins
- Egg whites – you can use fresh egg whites or carton egg whites in this recipe.
- Veggies – I used fresh spinach, bell peppers, and mushrooms but you can use any veggies you like, see suggested variations below.
- Cheese – I like the addition of the cheddar cheese but you can leave it out if you need to keep this egg white muffins recipe diary-free. You can also use shredded mozzarella, feta cheese, or goat cheese.
- Seasoning – Chives, salt, and pepper for added flavor.
How to make egg white muffins with veggies
- Prep the veggies. Chop up the mushrooms, peppers, and spinach.
- Sauté the mushrooms. Heat about 1 tablespoon of olive oil in a medium size pan then add in the sliced mushrooms and cook over medium heat for 5-6 minutes. Add in a pinch of salt and pepper and toss them in the pan right at the end to get them nice and golden brown. Set them aside to cool.
- Combine everything. Add the mushrooms, spinach, peppers, and ¾ of the cheese to a mixing bowl along with the egg whites and stir everything together to make the muffin mixture. Sprinkle in the chives and some salt and pepper.
- Divide the egg white mixture into a muffin pan. Use a ⅓ cup measuring cup to pour the mixture into the muffin cups evenly. It should fill up all 12 muffin cups about ¾ of the way full.
- Bake. Cook these egg white muffins at 350° F for 22-25 minutes until the eggs are fully set and the edges of each muffin are lightly golden brown. Remove and let cool for a few minutes.
- Serve. Run a butter knife around the edges of each muffin to carefully release them from the pan. Serve warm ad enjoy! Expert tip: To ensure they do not stick to the pan, make sure to coat the muffin cavities well with butter or cooking spray before pouring in the filling and let them cool completely before trying to lift them from the pan.
Get the full list of recipe ingredients and instructions in the recipe card below!
Storing tips
You can easily make these veggie-loaded egg white muffins ahead and store them for up to 4 days for quick and healthy breakfasts and snacks all week long or freeze them for up to 30 days.
To store them in the refrigerator, let the muffins cool completely and place them into an airtight container lined with a clean paper towel to help whisk any moisture that may get on them while being refrigerated. Keep them in the refrigerator for up to 4 days.
To freeze these egg muffins, transfer them to a freezer-friendly bag or container and keep them in the freezer for up to one month.
Reheating these egg white muffins
You can reheat these mini quiche egg white muffins in minutes in the microwave. To reheat them place them onto a clean plate and heat them on high for 30-45 seconds if refrigerated and 60 seconds or longer if reheating from a frozen state in the microwave.
Serving suggestions
These egg white muffins are great on their own or with a side of fresh fruit. Here are some other yummy recipes that also pair great with these egg white muffins.
- Enjoy them with a Mixed Berry Smoothie or a Simple Green Smoothie for even more fiber and vitamins.
- Serve them as a side dish with some Almond Flour Pancakes or some Oatmeal Banana Pancakes.
- Pair them with some Avocado Toast for a healthy family breakfast even the kids will love!
Recipe variations
- Switch up the veggies. You can use any veggies you have on hand in this recipe. You want to make sure to cook most veggies first before you add them to the egg whites and chop them up so they can easily fit in the muffin cups. I like to use zucchini, tomatoes, corn, Broccoli, and chopped red onion as veggie alternatives in this recipe.
- Add in some more protein. You can also add in some cooked sausage, bacon, or even some ground turkey.
- To make this recipe Whole30-friendly and dairy-free simply leave out the cheese.
More Healthy low-carb breakfast recipes to try!
- Spinach and Feta Wrap
- Sausage and Pepper Egg Muffins
- Mini Broccoli Cheddar Crustless Quiche
- Mushroom Asparagus Crustless Quiche
- Healthy Crustless Ham and Broccoli Quiche
- Vegetable Scrambled Eggs
Did you try this egg white muffins recipe? If you did then leave a rating and comment below. I would love to hear how yours turned out!
Print
Cheesy Egg White Muffins
- Total Time: 32 minutes
- Yield: 12 egg muffins 1x
- Diet: Gluten Free
Description
These egg white muffins with mushrooms and spinach are loaded with protein and fiber for a filling breakfast that you can even take on the go! Make a big batch and enjoy them all week long. Vegetarian, low carb, and protein-packed!
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced baby Bella mushrooms
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups egg whites – I used store-bought
- 1 cup chopped spinach
- ½ cup diced green bell peppers
- ½ cup shredded cheddar cheese
- 1 tablespoon chopped chives – dried or fresh
Instructions
- Preheat the oven to 350° F and spray a 12-cup muffin pan with cooking spray to prevent sticking.
- Prep the veggies. Chop up the mushrooms, peppers and spinach so they fit easily in the muffin cups.
- Sauté the mushrooms. This is very easy to do. Heat about 1 tablespoon of olive oil in medium size pan then add in the sliced mushrooms and cook over medium heat for 5-6 minutes. Add in a pinch of salt and pepper and toss them in the pan right at the end to get them nice and golden brown. Set them aside to cool.
- Combine everything. Add the mushrooms, spinach, peppers, and ¾ of the cheese to a mixing bowl along with the egg whites and stir everything together to make the muffin mixture. Sprinkle in the chives and some salt and pepper.
- Divide the egg white veggie mixture evenly between the muffin cups in the muffin pan. Use a ⅓ cup measuring cup to pour the mixture into the muffin cups evenly. It should fill up all 12 muffin cups about ¾ of the way full.
- Bake. Cook the egg muffins at 350° F for 22-25 minutes until the egg is firmly set and the edges of the muffins are lightly golden brown. Remove and let cool for a few minutes.
- Serve. Run a butter knife around the edges of each muffin to carefully release them from the pan. Serve warm and enjoy!
Notes
- Switch up the veggies. You can use any veggies you have on hand in this recipe. You want to make sure to cook most veggies first before you add them to the egg whites and chop them up so they can easily fit in the muffin cups. I like to use zucchini, tomatoes, corn, Broccoli and chopped red onion as veggie alternatives in this recipe.
- Add in some more protein. You can also add in some cooked sausage, bacon or even some ground turkey.
- To make this recipe Whole30-friendly simply leave out the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat portions in the microwave for 15-20 seconds or until warmed through.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Healthy Breakfast
- Method: Baked
- Cuisine: American
Delicious. I added 1 strip of bacon finely chopped and a tablespoon of finely chopped yellow onion because I didn’t have chives. Aiming for 20 G protein breakfast so I ate three muffins and .7 Oz of cheese! Half a pear and orange were a great compliment.
Hi, Linda! That sounds delicious! I am so glad you liked it!