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Healthy egg white muffins loaded with cheese and veggies for a nutritious breakfast.

Egg White Muffins

These high-protein egg white muffins with turkey bacon are perfect for meal prep and quick breakfasts, combining savory flavors with a fluffy texture.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups egg whites About one carton
  • 6-8 slices turkey bacon, cooked and chopped Cooked until browned
  • 1/2 cup shredded cheese Cheddar or mozzarella
  • 1/2 cup diced bell pepper
  • 1 cup chopped spinach Squeezed dry if frozen
  • 2 tablespoons sliced green onions
  • 1/2 teaspoon salt Or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder Optional but recommended
  • spray nonstick spray or oil For the muffin pan

Method
 

Preparation
  1. Cook the turkey bacon first by baking it on a sheet pan at 400 F for about 12 to 15 minutes, flipping once, until browned. Let it cool, then chop into small pieces.
  2. Preheat the oven to 350 F and spray your muffin pan well.
  3. In a big bowl, whisk the egg whites with salt, pepper, and a pinch of garlic powder until evenly mixed.
  4. Stir in the chopped turkey bacon, veggies, and a little cheese. Reserve some cheese for the top if desired.
  5. Pour the mixture into the muffin cups, filling each about three quarters full.
Baking
  1. Bake for about 18 to 22 minutes until the centers look set and do not jiggle.
  2. Let them sit in the pan for a few minutes before removing to help them hold their shape.

Notes

These muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for about 2 months. They reheat well in the microwave or oven.