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Cheesy egg white muffins with vegetables and cheese baked in a muffin tin.

Cheesy Egg White Muffins

These Cheesy Egg White Muffins are the perfect solution for busy mornings. Warm, fluffy, and packed with protein, they make a filling breakfast that's easy to prepare ahead of time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Egg whites You can use carton egg whites or separated eggs.
  • 1 cup Shredded cheese Cheddar, mozzarella, or pepper jack work well.
Vegetable Ingredients
  • 1 cup Diced bell pepper You can use any color of bell pepper.
  • 1 cup Chopped spinach or kale
  • 1/2 cup Chopped green onions or red onion
Seasonings
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Garlic powder (optional)
  • 1 tsp Paprika (optional)
  • 1/2 tsp Chili flakes (optional)
  • 1 tbsp Milk or cottage cheese (optional) Add for extra softness.

Method
 

Preparation
  1. Preheat the oven to 350°F (or 340°F if your oven runs hot).
  2. Grease a muffin pan well to prevent sticking.
  3. In a bowl, mix together the chopped vegetables and cheese.
  4. Add the egg whites to the mixture, season with salt and black pepper, and stir gently until combined.
  5. Pour the mixture into the muffin cups, filling them about three-quarters full.
Baking
  1. Bake in the preheated oven for 18 to 22 minutes, until the tops are lightly golden and the center is set.
  2. Let the muffins cool for 5 minutes before carefully removing them from the pan.

Notes

Store muffins in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, microwave for 20-40 seconds or warm in the oven at 325°F for 8-10 minutes.