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Egg White Muffin

average rating is 3 out of 5, based on 150 votes

Start your day with a healthy and protein-packed breakfast by trying these delicious Egg White Muffins. Packed with nutritious vegetables and seasoned with aromatic spices, these muffins are easy to make and perfect for a quick and satisfying meal. Get ready to indulge in a guilt-free breakfast that will keep you energized throughout the day!

Serving suggestions/tips:

Enjoy the muffins on their own for a light breakfast or pair them with a side of whole-grain toast or fresh fruit.

Customize the recipe by adding your favorite vegetables or toppings like grated cheese or diced tomatoes.

Prepare a batch of these muffins in advance and store them in the refrigerator for a convenient grab-and-go breakfast during busy mornings.



Prep Time


Total Time







Breakfast Egg Easy Gluten-free high-protein low-carb gluten-free dairy-free vegetarian keto-friendly paleo-friendly clean eating weight-loss-friendly meal-prep healthy breakfast quick and easy high-fiber antioxidant-rich heart-healthy low-calorie nutrient-dense vitamin-packed fiber-rich low-fat sugar-free grain-free egg-based garlic powder onion powder meal planning


  • 4 whole large eggs

  • 1 cup of liquid egg whites

  • 1/2 tsp of garlic powder

  • 1/2 tsp of onion powder

  • 1/2 cup of chopped spinach

  • 1/4 cup of chopped red onion

  • 1/4 cup of diced bell peppers (any color)

  • Salt and pepper to taste

  • Cooking spray (olive oil or coconut oil)


  1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray.

  2. In a mixing bowl, combine the whole eggs and liquid egg whites. Whisk them together until well combined.

  3. Add the garlic powder, onion powder, salt, and pepper to the egg mixture. Whisk again to incorporate the seasonings.

  4. Stir in the chopped spinach, red onion, and diced bell peppers. Mix well to evenly distribute the vegetables throughout the egg mixture.

  5. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

  6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg whites are set and lightly golden on top.

  7. Remove the muffin tin from the oven and let the egg white muffins cool for a few minutes.

  8. Gently remove the muffins from the tin using a spoon or spatula. They should easily come out.

  9. Serve the egg white muffins warm and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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