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
Scale
- 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° 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 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.
- Divide the egg white veggie mixture evenly between the muffin cups in the 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 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
