Name: Healthy Egg White Muffins Recipe Card
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: One cup of frozen broccoli, defrosted and chopped; 1/2 onion, chopped; One cup of egg whites; 1/4 cup of almond milk unflavored; 1/4 cup of roasted red peppers from a jar; 1 teaspoon of Italian seasoning; 1/2 teaspoon of salt; 1/2 teaspoon of pepper

Jump to Recipe·Print Recipe

Spread the love

No one can resist an already-made quick healthy breakfast like these Egg White Muffins Recipe. This recipe is super easy to make and will save you a ton of time in your morning routine (affiliate). I made it for a family member who is reducing their cholesterol. I've done several of these egg muffin recipes in the past but not with only egg whites. Check it out and try it today.

Jump to:

Ingredients
Instructions
Reveal
Variations
Equipment
Storage
Top tip
Healthy Egg White Muffins Recipe Card

Ingredients

Below is a simple list of ingredients for this breakfast recipe.

One cup of frozen broccoli, defrosted and chopped
½ onion, chopped
One cup of egg whites
¼ cup of almond milk unflavored
¼ cup of roasted red peppers from a jar
1 teaspoon of Italian seasoning
½ teaspoon of salt
½ teaspoon of black pepper
non-stick spray (affiliate) or olive oil (affiliate)

Egg white muffin recipe with broccoli ingredients

Instructions

First, preheat the oven to 350 degrees. Then, spray muffin tins with nonstick spray.

Measure out all the ingredients. Chop the onion, and set aside.

Add chop the roasted red peppers, set aside, and press on a paper towel to drain.

Chop up the defrosted broccoli, and set aside. In a large bowl, add the egg whites, Almond milk unflavored.

Add the chopped broccoli, onions, and roasted red peppers into the bowl.

Add salt pepper italian seasoning to bowl

Add salt, pepper, and Italian seasoning to the bowl. Mix well.

With an Ice cream scooper, scoop out enough for each of the muffin openings in the muffin tin.

Bake in the oven for 20 minutes or until done. Check at 15 minutes to see if they are opaque.

Remove cooked egg white muffin with an icing spatula around the edges

Pop them out after about 5-minute rest. If you find that they are sticking, you can use a knife or icing spatula and run it around the edges to loosen up the muffin.

Reveal

Here is what this Egg White Muffins Recipe looks like now after it was placed on a plate. Each serving has a quantity of three muffins.

Egg white muffin recipe with broccoli square image

Variations

There are many variations of this Egg White Muffins Recipe. Below are some that we love.

Spicy - Add some red pepper flakes to spice it up. Or add hot sauce to the egg mixture.
Deluxe - add some guacamole as a topping.
Kid-friendly - Add some small cubbed potatoes (already cooked)
Cheezy - This recipe is dairy-free, but you can add a ½ cup of shredded cheese if you want. You can add cottage cheese to the mixture as well.
Canadian Bacon - You can add Canadian Bacon to the bottom before adding the filling if you want.
Spinach - add finely chopped fresh spinach to the top for garnish and additional vegetables.

Equipment

Equipment can have a big impact on a recipe's outcome. However, only a few supplies are needed to make this recipe.

Large muffin pan (affiliate) - I recommend a non-stick metal version. It should have 12 muffin holes. This one is more sturdy and can handle the liquid.

Ice Cream Scooper - A larger ice cream scooper is also useful for the recipe. The stainless steel ones work best.

Storage

This Egg White Muffins Recipe can be stored in the freezer but must be wrapped individually so as not to freeze together. They can be stored for up to 1 month.

It can be stored in the refrigerator for up to 5 days in an airtight container.

Top tip

Ensure you use a nonstick spray in the muffin tin holes before adding the liquid. It will help remove them without breaking them when they are finished.

Healthy Egg White Muffins Recipe Card

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Sabrina M QUairoli
Total Time: 25 minutes
Yield: 4
Diet: Low Calorie

Print Recipe

Description

Easy breakfast egg recipe for a quick breakfast that is freezer friendly.

Ingredients

One cup of frozen broccoli, defrosted and chopped
½ onion, chopped
One cup of egg whites
¼ cup of almond milk unflavored
¼ cup of roasted red peppers from a jar
1 teaspoon of Italian seasoning
½ teaspoon of salt
½ teaspoon of pepper

Instructions

First, preheat the oven to 350 degrees. Then, Spray muffin tins with nonstick spray.
Measure out all the ingredients. Chop the onion, and set aside.
Add chop the roasted red peppers, set aside and press on a paper towel to drain.
Chop up the defrosted broccoli, and set aside. In a large bowl, add the egg whites, Almond milk unflavored.
Add the chopped broccoli, onions, and roasted red peppers into the bowl.
Add salt, pepper, and Italian seasoning to the bowl. Mix well. With an Ice cream scooper, scoop out enough for each of the muffin openings in the muffin tin.
Bake in the oven for 20 minutes or until done. Check at 15 minutes to see if they are more opaque.
Pop them out after about 5-minute rest. If you find that they are sticking, you can use a knife or icing tool and run it around the edges to loosen up the muffin.