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Easy Cheesy Egg White Muffins

These Easy Cheesy Egg White Muffins are a quick, protein-packed breakfast option that is perfect for meal prep and can be customized with various veggies and cheeses.
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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: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10-12 egg whites 10 to 12 egg whites, or about 1 and 1/4 cups from a carton You can use fresh egg whites or carton egg whites.
  • 1/2 cup shredded cheese, such as cheddar, pepper jack, or mozzarella Adjust type of cheese based on preference.
  • 1 cup chopped veggies, like bell peppers, spinach, onions, or mushrooms Use a mix of your favorite vegetables.
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder or onion powder Optional seasoning.
  • 1/2 cup cooked protein, such as turkey sausage or diced ham Optional for added protein.
For the muffin pan
  • Nonstick spray or oil Use generously to prevent sticking.

Method
 

Preparation
  1. Heat oven to 350°F (175°C). Spray your muffin pan generously.
  2. Whisk egg whites in a bowl with salt, pepper, and your favorite seasoning. Do not overthink it.
  3. Divide chopped veggies and optional protein among 10 to 12 muffin cups.
  4. Pour egg whites over the fillings, filling about three-quarters full. Top with cheese.
Baking
  1. Bake for 18 to 22 minutes until set in the center and lightly golden at the edges.
  2. Let them sit for 5 minutes in the pan, then loosen edges and lift out.

Notes

Avoid overfilling the muffin cups as egg whites puff in the oven and settle as they cool. For extra fluffy muffins, add a tablespoon of cottage cheese to the egg mixture. Add red pepper flakes for heat if desired. Store completely cooled muffins in an airtight container in the fridge for up to 4 days or freeze individually for up to 3 months.