Bored of eating omelette for breakfast? Whisk up these 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.
About This Recipe
Almost like mini frittatas, Baked Egg White Muffins recipe is made from the egg white and lots of veggies.
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. You can also add chopped bacon or sausages in the same.
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. It is also a great way to feed your kids and family, those necessary nutritious vegetables. As they love muffins, they will eat without making a fuss.
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 Breakfast Muffins are
- Low Carb
- Low calorie
- Super Easy to make
- Freezer Friendly
Egg White – In these healthy muffins, we will use only the white part of the eggs. The egg white is full of protein and keeps you filled for longer.
Vegetables – I have added mushrooms, spinach, yellow, green and red bell peppers, and onion, but you can add other vegetables of your choice too. It is also 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 in the muffins, add in a little sriracha sauce. You can even avoid adding it if you do not want them to be spicy.
Salt & Pepper – To add some more heat and taste, add in salt and pepper to taste.
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.
Frequently Asked Questions
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.
You can add onions, carrot, corn kernels, tomatoes, beans, spinach, mushrooms, zucchini, yellow and red bell pepper, green capsicum, kale, avocado, celery and broccoli.
You can add in shredded Cheddar Cheese in the egg batter and then pour the batter in the muffin tray and bake them to perfection.
They taste amazing without any sauce also, so you can try eating them as is 🙂
You can keep these Egg White Muffins in the refrigerator for about 4 to 5 days. Warm them up in the microwave before serving. Just pop them in the microwave and reheat for 30 seconds.
If reheating in the oven, place them on a baking sheet and heat for 5 to 10 minutes at 350 degrees F.
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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Egg White Muffins Recipe
- 10-12 Egg Whites
- 2 tsp Olive Oil
- 1 tsp Garlic (Chopped)
- ½ cup Onion (Chopped)
- ½ cup Mixed Bell Peppers (Chopped)
- ½ cup Mushroom (Chopped)
- ½ cup Spinach (Chopped)
- Salt to taste
- 2 tsp Sriracha Sauce
- ½ 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.