Egg White Muffins

 

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Egg White Breakfast Muffins
Egg White Breakfast Muffins
Print Recipe
Whip up a batch of these Easy Spinach & Pepper Egg Muffins over the weekend or P2 for a protein packed breakfast you can take with you all week long! They're low calorie, gluten free, Paleo and simply delicious!
Servings Prep Time
5 muffins 10 mins
Cook Time
25 mins
Servings Prep Time
5 muffins 10 mins
Cook Time
25 mins
Egg White Breakfast Muffins
Egg White Breakfast Muffins
Print Recipe
Whip up a batch of these Easy Spinach & Pepper Egg Muffins over the weekend or P2 for a protein packed breakfast you can take with you all week long! They're low calorie, gluten free, Paleo and simply delicious!
Servings Prep Time
5 muffins 10 mins
Cook Time
25 mins
Servings Prep Time
5 muffins 10 mins
Cook Time
25 mins
Ingredients
  • 10 Large egg whites
  • 1/4 cup Baby spinach, shredded
  • 1 tbsp Chopped red bell pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Thyme
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees F. Spray a muffin pan cavities liberally with nonstick cooking spray (I use coconut oil spray).
  2. Saute any vegetables desired and put them into the muffin tins when completed.
  3. Crack 2 egg whites per muffin cavity. I like to use liquid egg whites to make my life easier!
  4. In a ramekin, mix salt, pepper, garlic powder & thyme. Sprinkle spices evenly on eggs. You can see I didn't really do this, but it sounds nice!
  5. Place in the oven and bake 350 for 25 minutes or until firm.
  6. Remove from the oven and let site 2-3 minutes then use a small plastic spatula to remove from the muffin cavities. Transfer to a wire rack to cool completely then store in the refrigerator up to a week.
  7. Optional Step: Line partially cooked sugar free turkey bacon to the outside of the muffin tins.
    Optional Step: Line partially cooked sugar free turkey bacon to the outside of the muffin tins.
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