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    Whisk Affair » Recipes » Meal Type » Global Breakfast » Egg White Muffins

    Published: Mar 23, 2021 | Last Updated On: Mar 24, 2021 by Neha Mathur

    Egg White Muffins

    1813 shares
    Jump to Recipe

    Make these healthy, freezer-friendly egg white muffins in under 20 minutes and serve as a protein-packed breakfast or quick snack (gluten-free).

    Here are some more egg recipes, that you can make for your breakfast – Perfect Scrambled Eggs, Egg Foo Young, Egg Bhurji, and Egg Idli.

    Egg white muffins stacked on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Egg White Muffins
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Egg white muffins as the name suggests are muffins made using egg whites and a lot of veggies. This protein-loaded breakfast is super easy to make, customizable, and freezer-friendly.

    Egg white muffin cups not only make for a healthy breakfast but they can also be served as a quick snack. These are also perfect to make for large gatherings and meal preps.

    Making individual servings of eggs takes a lot of time but these egg white breakfast muffins can be made in one go. It is also a great way to feed your kids and family, those necessary nutritious vegetables.

    These are also great for busy mornings when you want to just grab something warm and have it on the go. Just pull out 2 muffins from the freezer (52 calories each) and micro for 30 seconds for a healthy portioned morning treat.

    This is also a great fridge-cleaning recipe. Add in leftover veggies, sausages, salami, cheese, or any meat, everything works great here.

    Moreover, these white muffins are paleo, low carb, gluten-free, and full of protein. You can easily double or triple the recipe. Make them using whole eggs if you don’t bother about the calories too much.

    Ingredients

    Egg White Muffins Ingredients.

    Egg White – The egg white is full of protein and keeps you filled for longer. Use the leftover egg yolks to make some other recipes like ice creams, lemon curd, custard, or profiteroles.

    To save time, you can also use liquid egg whites available in the market.

    Vegetables – I have added mushrooms, spinach, yellow, green, and red bell peppers, and onions to this recipe, but you can add other vegetables like broccoli, zucchini, kale, etc too. These muffins are a great way to feed veggies to your kids and also use all the leftover veggies in the fridge.

    Oil – I have used olive oil to cook the onions and bell peppers, but you can use any vegetable oil or butter too.

    Sriracha Sauce – To add that much-needed heat to the muffins, add in a little sriracha sauce. You can avoid adding it if you do not want them to be spicy.

    How To Make Egg White Muffins

    Preheat the oven to 350 degrees F (180 degrees C). Brush or spray a muffin tray generously with oil. Oiling it well will make sure the muffins will come out easily. Keep the tray aside.

    Muffin tray sprayed with oil.

    Heat 2 teaspoon light olive oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon chopped garlic and fry for 2-3 seconds.

    Garlic added to hot oil in a pan.

    Add ½ cup chopped onions and ½ cup chopped mixed bell peppers and cook for 30 seconds.

    Onions and bell peppers added to the pan.

    Add ½ cup chopped mushrooms and ½ cup chopped spinach and cook for 4-5 minutes until the mixture is dry.

    Remove the pan from the heat and let the veggies cool down for 5 minutes.

    Mushroom and spinach added to the pan.

    Now add the cooked veggies to 10-12 egg whites and mix well.

    Note – Mixing the egg whites and vegetables in a measuring cup will make the pouring easier.

    Add salt to taste, 2 teaspoon sriracha sauce, and ½ teaspoon freshly cracked black pepper, and mix well.

    Pour the egg mixture in the cavities of the prepared muffin tin until ¾th full. 

    Keep the tray in the middle rack of the oven and bake for 20-25 minutes until the egg whites are set. Remove the tray from the oven and let the muffins cool down for 5 minutes.

    Once the eggs are cooled and perfectly set, just slide a spoon or a butter knife on the side and push the egg muffins upwards. They will slide out easily. Serve hot.

    Frequently Asked Questions

    Which vegetables can be added to egg muffins?

    You can add onions, carrots, corn kernels, tomatoes, beans, spinach, mushrooms, zucchini, yellow and red bell pepper, green capsicum, kale, avocado, celery, and broccoli.

    How to make cheesy egg muffins?

    You can add shredded cheddar, mozzarella, or parmesan cheese to the egg batter and then pour the batter into the muffin tray and bake.

    What else can be added to the egg white muffin cups?

    You can add cooked sausages, cooked bacon, ham, turkey, herbs, etc to these muffins.

    Serving Suggestions

    I love to serve ketchup with these muffins. You can try to pair these with any dipping sauce like Boom-Boom Sauce, Yum Yum Sauce, Mustard, Sweet Chili Sauce, etc.

    They taste amazing without any sauce also, so you can try eating them as is 🙂

    Storage Suggestions

    You can keep these egg white muffins in the refrigerator in an airtight container for about 4 to 5 days.

    These muffins freeze wonderfully. Just cool them completely. Then keep in an airtight container and freeze for 3-4 months.

    They might release some water because of the vegetables in them. Don’t worry. Just keep a kitchen towel on a microwave-safe plate. Keep the muffins on the towel and then microwave. The towel will absorb any extra moisture.

    You can heat them for 30 seconds in a microwave or in an oven set at 350 degrees f for 8-10 minutes. If the muffins are frozen, increase the heating time a bit.

    You Might Also Like

    • Lemon Garlic Baked Tilapia
    • Easy Asian Cauliflower Rice
    • Scrambled Egg Whites
    • Pumpkin Hummus

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make these healthy, freezer-friendly egg white muffins in under 20 minutes and serve as a protein-packed breakfast or quick snack (gluten-free).

    Egg White Muffins Recipe

    Make these healthy, freezer-friendly egg white muffins in under 20 minutes and serve as a protein-packed breakfast or quick snack (gluten-free).
    3.77 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Continental
    Diet: Gluten Free, Low Calorie
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 people
    Calories: 38kcal
    Author: Neha Mathur

    Ingredients 

    • 10-12 egg whites
    • 2 teaspoons light olive oil
    • 1 teaspoon chopped garlic
    • ½ cup chopped onions
    • ½ cup chopped mixed bell peppers
    • ½ cup chopped mushrooms
    • ½ cup chopped spinach
    • salt to taste
    • 2 teaspoons sriracha sauce
    • ½ teaspoon freshly cracked black pepper
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    Instructions

    • Preheat the oven to 350 degrees F (180 degrees C). Brush or spray a muffin tray generously with oil. Oiling it well will make sure the muffins will come out easily. Keep the tray aside.
    • Heat light olive oil in a pan over medium-high heat. Once the oil is hot, add garlic and fry for 5-6 seconds.
    • Add onions and mixed bell peppers and cook for 30 seconds.
    • Add mushrooms and spinach and cook for 4-5 minutes until the mixture is dry.
    • Remove the pan from the heat and let the veggies cool down for 5 minutes.
    • Now add the cooked veggies to 10-12 egg whites and mix well.
    • Note – Mixing the egg whites and vegetables in a measuring cup will make the pouring easier.
    • Add salt, sriracha sauce, and black pepper, and mix well.
    • Pour the egg mixture in the cavities of the prepared muffin tin until ¾th full. 
    • Keep the tray in the middle rack of the oven and bake for 20-25 minutes until the egg whites are set. Remove the tray from the oven and let the muffins cool down for 5 minutes.
    • Once the eggs are cooled and perfectly set, just slide a spoon or a butter knife on the side and push the egg muffins upwards. They will slide out easily. Serve hot.

    Notes

    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 re heat them in 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.

    Nutrition

    Calories: 38kcal | Carbohydrates: 2g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Amrita

      March 14, 2018 at 6:18 pm

      5 stars
      Perfect Muffins Neha!Great for breakfasts!

      Reply
    2. Albert Bevia

      March 14, 2018 at 10:00 pm

      Yeah, I could eat this for breakfast….like everyday!!! these look amazing, love the images and that touch of sriracha sauce

      Reply
    3. Melissa Griffiths

      March 15, 2018 at 12:40 am

      I like to make real, hearty breakfasts for my kids before school and these look like they’d be perfect- hearty and healthy but I could make them in advance to make mornings that much faster! Love it!

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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