Egg White Muffins

Macro-Friendly Breakfast Recipes | Pancakes & Push-ups

I’ve previously posted these egg white muffins on my Facebook page but I hear so much lately how busy everyone is and how little time they have to either eat, eat healthy or eat on the go that I decided to write about them here and give you another great idea!

This recipe covers all of the above. They are simple to make, take about 5 minutes to prepare, are packed with protein, are super healthy and can easily be stored in the refrigerator or freezer.

What I also love about them is that they are delicious at room temperature which makes them great for grab and go.  Place them in a Ziploc baggie or a container and you are good to go!

You can make so many different variations, either by changing up the vegetables, adding bacon crumbles and different kinds of cheese, that you will never get bored with them!

Each muffin is about 1/2 cup of egg whites, which means that you are getting in 10 grams of protein for every 2 that you eat (which is easy!)

I’ve made mine with broccoli, pepper and 2% cheddar cheese.  As I mentioned earlier the possibilities are endless. You can add onion, mushrooms, zucchini, sausage, goat cheese…whatever you like!


Sauté the vegetables in a fry pan with 1 teaspoon of olive oil on medium heat

In a mixing bowl pour 1 1/2 small cartons of Liquid Egg whites

Whisk the egg whites

Add the veggies and meat to the egg white mixture

Spray muffin tin with nonstick spray

Pour about 1/2 cup of egg white mixture into each muffin cup

Sprinkle cheese on top

Bake on 350 for about 15 minutes

Let the muffins cool for a bit

The egg white muffins will pop right out of muffin tin when you flip it over

Store in a baggie or container

Eat them plain or put them on toast or a roll for a complete meal!

What do you like in your eggs? I would love to hear below!