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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 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!
The best garb and go breakfast
This is definitely 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 will love this recipe
- It’s so easy to make that even your kids can make it!
- Loaded withe 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 needed to make this recipe
How to make egg white muffins
- Prep the veggies. Chop up the mushrooms, peppers and spinach.
- Sauté the mushrooms. This is very easy to do. Heat up 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 together. Add the mushrooms, spinach, peppers and 3/4 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.
- Pour into a muffin pan. Use a 1/3 cup measuring cup to pour the mixture into the muffin cups evenly. It should fill up all 12 muffin cups about 3/4 of the way full.
- Bake. Cook these egg white muffins at 350 degrees 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 really well before pouring in the filling and let them cool completely before trying to lift them from the pan.
Prep the veggies Sauté the mushrooms Make the egg white mixture Pour into muffin cups and top with cheese 
Bake
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 3 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 papaer towel to help whisk any moisture that may get on them while being refrigerated. Keep them in the refrigerator for up to 3 days.
To freeze these egg muffins, transfer them to a freezer-friendly bag or container and keep them in the freezer for up 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!
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
Recipe variations
- Switch up the veggies. You can really 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-frienldy simply leave out the cheese.
Did you try this recipe? If you did then give it a shoutout below by adding a comment and a rating!
Print
Cheesy Egg White Muffins (Low-Carb, Gluten-Free)
- Total Time: 32 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These super easy Egg White Muffins are loaded with nutrition which makes them a perfect healthy breakfast or snack. They 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!
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced baby Bella mushrooms
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups egg whites – I used store-bought
- 1 cup chopped spinach
- 1/2 cup diced green bell peppers
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped chives – dried or fresh
Instructions
- Preheat the oven to 350 degrees 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 up 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 together. Add the mushrooms, spinach, peppers and 3/4 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.
- Pour into a muffin pan. Use a 1/3 cup measuring cup to pour the mixture into the muffin cups evenly. It should fill up all 12 muffin cups about 3/4 of the way full.
- Bake. Cook these at 350 degrees 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 really 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-frienldy simply leave out the cheese.
- To store them in the refrigerator, let them cool completely and place them into an airtight container lined with a clean papaer towel to help whisk any moisture that may get on them while being refrigerated. Keep them in the refrigerator for up to 3 days.
- To freeze these egg muffins, transfer them to a freezer-friendly bag or container and keep them in the freezer for up one month.
- You can reheat these in minutes in the microwave. To reheat them place them on 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.
- Prep Time: 10
- Cook Time: 22
- Category: Healthy Breakfast
- Method: Baked
- Cuisine: American
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