Healthy Spinach Egg White Muffins

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 egg white muffins recipe (Step by Step).

To be honest there is no dearth of breakfast recipes or breakfast brunch recipes that I could include in my planner. Right from Fig Cream Cheese Bagel Sandwich, Easy Aloo Poha, Matar Kachori can be made for breakfast.

However, I like including paleo and body building 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 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 makes for 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 Egg White Muffins are

• Healthy
• Low Carb
• Low calorie
• Delicious
• Super Easy to make
• Paleo
• Keto
• Customisable
• Freezer Friendly

How to make Egg White Muffins?

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 muffin tin and bake it for 20-25 minutes.

That’s how your fluffy, fresh breakfast for the day gets ready.

Tips to make best Spinach Egg White Muffins

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.

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.

What to serve with Egg White Muffins?

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 chilli sauce etc. they taste amazing without any sauce also, so you can try eating them as is 🙂

How to freeze egg white muffins?

To freeze these muffins, let them cool completely. Then put them in a freezer bag and freeze for upto 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 Egg White Spinach Muffins

You will need a muffin tin to make these breakfast muffins. Try to use 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.

You might also like

Lemon Garlic Baked Tilapia

Asian Cauliflower Rice

Scrambled Egg Whites

Pumpkin Hummus

Cauliflower Cheese Sauce

How to make Egg White Muffins Step by Step

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.

Spinach Egg White Muffins Recipe

3.75 from 8 votes

Print

Spinach Egg White Muffins

Bored of eating omelette for breakfast? Whisk up these fluffy, filling Baked Egg White Muffins that are very healthy and delish. 

Course Breakfast

Cuisine Continental

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 52 kcal

Author Neha Mathur

Ingredients

• 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

Instructions

1. Pre heat the oven to 180 degrees C.

2. Grease a muffin tin with olive oil.

3. Heat olive oil in a pan.

4. Once the oil is hot, add garlic and fry for a few seconds.

5. Add onion and bell peppers and cook for a minute.

6. Add mushroom and spinach and cook for another minute.

7. Now add the cooked veggies in egg whites and mix well.

8. Add salt, Sriracha sauce and pepper and mix well.

9. Pour the mixture in prepared muffin tin.

10. Bake for 20-25 minutes until the egg whites are set.

11. Remove the tray from the oven and let the muffins cool for 5 minutes.

12. Serve warm.

Nutrition Facts

Spinach Egg White Muffins

Amount Per Serving

Calories 52 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 128mg6%

Potassium 166mg5%

Carbohydrates 2g1%

Sugar 1g1%

Protein 6g12%

Vitamin A 625IU13%

Vitamin C 19.1mg23%

Calcium 9mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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