Sprinkled with crispy bacon, loads of cheese, and fresh green onions, these egg white muffins are perfect for meal prep and are the ideal portable breakfast. Sandwich them between a toasted English muffin, or eat them on their own for a low carb breakfast. They’re a lightened-up take on egg muffins, and they’re equally as tasty!
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Ingredients You’ll Need
These healthy breakfast muffins only require a few ingredients to make, and are easy to modify based on what you have in the fridge. Here’s what you’ll need:
- The base is a combination of egg whites, cottage cheese, salt, and pepper. Making cottage cheese eggs ups the protein and creaminess.
- The goodies for this variation are green onions, turkey bacon, and cheddar.
How to Tweak This Recipe
As amazing as these healthy egg bites are, they’re also great with your favorite cheese, breakfast meat, and veggies. Here are a few ways to modify…
- Mix in your favorite veggies, just be sure they’re chopped thin, so they don’t release a ton of liquid–I like to shred them with a box grater. Think: onions, bell peppers, mushrooms, spinach, etc.
- Try a different cheese, like crumbled feta, pepper jack, or mozzarella.
- Take a note from my pesto eggs, and mix in a few tablespoons. Psst–I love the asparagus pesto combo I use to make this asparagus omelette.
- Different cooked breakfast meats such as diced ham or crumbled breakfast sausage.
- Instead of pouring your eggs into a muffin tin pan, consider making sheet pan eggs by using a heavily greased rimmed baking sheet.
How to Make Egg White Muffins
Making these healthy breakfast muffins is EASY! Here’s how with a few step-by-step photos:
- Make the base by combining everything in a blender.
- Sprinkle your muffin tin with the mix ins.
- Pour the egg white muffin base on top.
- Bake until cooked through.
How to Meal Prep Egg White Muffins
I love making these egg white cups for meal prep, here’s how:
- Make a double or single batch (depending on how many people you’re feeding).
- Allow them to cool completely in the fridge.
- Place each of the healthy egg bites between an English muffin or 2 pieces of bread, and into a zip-lock baggie. Store in the fridge for up to 4 days.
- Reheat your egg white breakfast in the microwave each morning.
How to Eat Egg Muffins
These egg white muffins are amazing on their own for low carb breakfast, but they’re also great with your favorite slice of toast. Here are a few of my favorite ways to eat them:
- Sandwich your egg white cups between an English muffin. Sometimes I’ll add a little more cheese or a chicken sausage pattie.
- With avocado or tomato slices on top.
- Over a bed of greens, such as this simple arugula salad or kale salad.
More Egg Recipes
Egg White Muffins
Servings :12 muffins
Instructions
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Preheat oven to 350 F, and prep the top rack so it’s in the center of your oven. Place a 12 cup muffin pan on a rimmed baking sheet, and spray the muffin pan generously with cooking spray.
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Add egg whites, cream cheese, cheese, salt, and pepper to a blender, and blend until smooth.
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Divide the spinach and roasted peppers into the 12 cups of the muffin pan, then pour the egg whites on top.
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Place the baking sheet and muffin pan into the oven, and pour water into the baking sheet so it’s about halfway full.
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Bake until the egg bites are completely set in the center, about 30 minutes. Allow them to cool for a few minutes before removing, if they’re hard to remove, use a spoon to trace the edges. Enjoy!
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Lindsey’s Tips
- Mix-ins – feel free to use whatever mix-ins you prefer, just be sure they’re grates, or finely chopped! Also, don’t use watery veggies. If using something packed in liquid, I like to gently ring out the liquid with towels (added water may prevent the bites from setting).
- Egg bite mold – I used this silicone mold, which I purchased on Amazon.
- Preventing watery egg bites – the best way to do this is to loosely tent the mold with aluminum foil (I’m talking just place a sheet on top).
- How to make oven baked egg bites –
- Prepare the oven racks so that the top rack is in the middle, and the bottom rack is a few inches below that. Preheat the oven to 350 F, and coat a muffin tin pan generously with cooking spray.
- Place a 9×13 casserole dish on the bottom rack, and pour about 1″ of boiling water into it.
- (Follow steps above for making the egg bite filling)
- Place the muffin tin pan on the top rack, and bake for 25-27 minutes, until the egg bites have completely set.
Nutrition
Calories: 210kcalTotal Carbohydrates: 1gProtein: 12gFat: 17gSodium: 666mgFiber: 0.1gSugar: 1gNet Carbs: 1g
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