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Easy High-Protein Egg White Breakfast Muffins

high-protein egg white breakfast muffins - featured image

Quick and portable egg white breakfast muffins packed with protein and fresh veggies, perfect for busy mornings or meal prep.

Ingredients

Scale
  • 10 large egg whites (about 330 ml)
  • 1 cup fresh spinach, chopped (about 30 g)
  • ½ cup red bell pepper, finely diced (about 75 g)
  • ½ cup shredded cheddar cheese (about 50 g)
  • 2 tbsp milk (30 ml), any kind
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • Salt and black pepper to taste
  • Olive oil or cooking spray for greasing

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin thoroughly with olive oil or cooking spray.
  2. Chop your veggies—finely dice the red bell pepper and roughly chop the spinach. Make sure the spinach is dry.
  3. In your mixing bowl, add the egg whites (about 10 large egg whites or 330 ml if using carton). Whisk gently just until frothy.
  4. Add the milk, garlic powder, smoked paprika, salt, and black pepper to the egg whites. Stir gently to combine.
  5. Fold in the chopped spinach, diced bell pepper, and shredded cheddar cheese until evenly distributed.
  6. Pour the mixture evenly into the muffin tin cups, filling each about three-quarters full.
  7. Bake for 20-25 minutes until the muffins are set and lightly golden on top. Test doneness by inserting a toothpick; it should come out clean.
  8. Let the muffins cool for 5 minutes before removing them from the tin.

Notes

Do not overbeat the egg whites to avoid rubbery texture. Dry veggies well to prevent sogginess. Use fresh egg whites if possible for better texture. Grease muffin tin well or use parchment rounds to prevent sticking. Broil for 1-2 minutes if muffins are too pale after baking. Store in airtight container up to 4 days refrigerated or freeze up to 1 month.

Nutrition

Keywords: egg white muffins, high protein breakfast, quick breakfast, healthy muffins, meal prep breakfast, low fat breakfast