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
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 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
