Your Feedback is Appreciated

Egg White Muffins

average rating is 3 out of 5, based on 150 votes

These Low-Carb Egg White Muffins are a perfect high-protein and low-carb breakfast or snack option that is both delicious and easy to make. Loaded with veggies, herbs, and feta cheese, these muffins are a tasty and healthy way to start your day.

These muffins can be served warm or at room temperature and make a great grab-and-go breakfast or snack. Pair them with some fresh fruit or a side salad for a complete meal.

Serves

Prep Time

15 Minutes

Total Time

25 Minutes

Calories

35 Protein

5.2 Fat

0.7 Carbs

1.3 Tags:

Breakfast Easy Egg Between 200 and 350 Gluten-free

Ingredients

12 servings of liquid egg whites
1/4 cup chopped cherry tomatoes
1/2 cup chopped baby spinach
1/4 cup chopped red and green bell peppers
1/4 cup chopped mushrooms
1/4 cup crumbled feta cheese
1 tsp chopped fresh herbs (such as basil, parsley, or thyme)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Sea salt and black pepper to taste

Directions

Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray.
Whisk together the egg whites, chopped tomatoes, baby spinach, bell peppers, and mushrooms in a mixing bowl.
Stir in the crumbled feta cheese, chopped herbs, garlic powder, onion powder, paprika, sea salt, and black pepper.
Pour the mixture evenly into the muffin cups.
Bake for 15-20 minutes, until the egg muffins are set and lightly golden on top.
Let cool for a few minutes before serving.