Bored of eating omelette for breakfast? Whisk up these No cheese, fluffy, filling Baked Spinach Egg White Muffins that are very healthy and delish and a perfect treat for weight watchers. You can customize this recipe by adding as many vegetables as you want. Here is how to make these.
To be honest there is no dearth of breakfast recipes or breakfast brunch recipes that I could include in my planner.
However, I like including paleo and bodybuilding recipes on my monthly menu as well.
What better than egg recipes when following the same? Though Mutta Dosa or Indian Masala Omelette are decent enough healthy egg recipes, I have heard on repeats that Egg White Muffins turn out really well for breakfast as well as brunch!
Almost like mini frittatas, baked Egg White Muffins recipe is made from the egg white.
The good news is that you can add as many veggies like spinach, zucchini, bell peppers as you want while making Egg White Breakfast Muffins.
These muffins are perfect to make when you have a large gathering and also make for a great meal prep option.
Making individual serving of eggs takes a lot of time but these muffins can be made in one go.
Moreover, these white muffins are low carb, gluten-free, and full of protein, so take out those muffin tins; sprinkle some salt and pepper and whisk these yummy breakfast muffins already!
These Spinach Egg White Muffins are
- Low Carb
- Low calorie
- Super Easy to make
- Freezer Friendly
Grease the muffin tin with olive oil and on the other hand, pre-heat the oven.
In a pan take some olive oil, add the veggies as mentioned in the recipe. Add the cooked veggies to the egg white. Add salt, Sriracha, and pepper to this egg mixture.
Finally, make egg muffins by pouring the mix in a muffin tin and bake it for 20-25 minutes.
That’s how your fluffy, fresh breakfast for the day gets ready.
Pro Tips by Neha
Grease the tray well before pouring the egg mixture in it. We don’t want the muffins to stick to the tray after they are baked.
Cut the veggies in small even pieces.
You can double or half this recipe as required.
You can freeze the muffins and reheat them in the microwave when required.
Add vegetables of your choice in these muffins. Try adding mushrooms, broccoli, bell peppers, or other greens like arugula, kale, etc.
You can even add boiled chicken, crab meat, chopped sausages, turkey bacon, or shrimps to these.
If you want to do a Keto version or generally splurge, add some grated cheddar cheese to the mixture before baking the muffins. These cheesy muffins taste fabulous.
Add Italian seasoning for a taste change.
How do you get baked eggs out of the muffin pan?
Once the eggs are baked and perfectly set, just slide a spoon on the side and push the egg muffins upwards.
They will slide out easily. Make sure to grease the pan well with oil before pouring the egg into it.
They taste amazing without any sauce also, so you can try eating them as is 🙂
How to freeze these?
To freeze these muffins, let them cool completely. Then put them in a freezer bag and freeze for up to 1 month.
When you are ready to eat, thaw on the kitchen counter for an hour. Then microwave for a minute or until they are nicely warmed. Serve warm.
Tools required to make these muffins
You will need a muffin tin to make these breakfast muffins.
Try to use the good quality tray as it will allow even baking of the muffins and they will not stick to the tray after they are baked.
Mixing the ingredients in a pourable jar makes it easy to pour the mixture in the muffin tins without making a mess.
I like to use the regular glass measuring cup.
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Step by Step Recipe
Heat olive oil in a pan. Once the oil is hot, add garlic and fry for a few seconds.
Add onion and bell peppers and cook for a minute.
Add mushroom and spinach and cook for another minute.
Now add the cooked veggies in egg whites and mix well.
Add salt, sriracha sauce and pepper and mix well.
Pour the mixture in a prepared muffin tin.
Bake for 20-25 minutes until the egg whites are set.
Spinach Egg White Muffins Recipe
- 10-12 Egg Whites
- 2 tsp Olive Oil
- 1 tsp Garlic (Chopped)
- 1/2 cup Onion (Chopped)
- 1/2 cup Mixed Bell Peppers (Chopped)
- 1/2 cup Mushroom (Chopped)
- 1/2 cup Spinach (Chopped)
- Salt to taste
- 2 tsp Sriracha Sauce
- 1/2 tsp Freshly Cracked Black Pepper
- Pre heat the oven to 180 degrees C.
- Grease a muffin tin with olive oil.
- Heat olive oil in a pan.
- Once the oil is hot, add garlic and fry for a few seconds.
- Add onion and bell peppers and cook for a minute.
- Add mushroom and spinach and cook for another minute.
- Now add the cooked veggies in egg whites and mix well.
- Add salt, Sriracha sauce and pepper and mix well.
- Pour the mixture in prepared muffin tin.
- Bake for 20-25 minutes until the egg whites are set.
- Remove the tray from the oven and let the muffins cool for 5 minutes.
- Serve warm.