Egg White Muffins Recipe
Servings: 8 people
Calories: 38kcal
Make these healthy, freezer-friendly egg white muffins in under 20 minutes and serve as a protein-packed breakfast or quick snack (gluten-free).
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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
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