Baked Egg White & Spinach Muffins
Fluffy, savory, and nutrient-rich, these Baked Egg White & Spinach Muffins are the perfect make-ahead breakfast or snack. They’re quick to prepare, full of clean protein, and easy to grab when you’re rushing out the door.
Ingredients
- 2 cups liquid egg whites or 12 egg whites, separated
- 1 cup fresh spinach chopped (or use thawed frozen spinach, squeezed dry)
- ½ cup bell pepper diced (any color)
- ¼ cup red onion finely chopped
- ¼ cup low-fat shredded cheese optional, adds flavor & creaminess
- 2 tbsp milk dairy or non-dairy, helps with fluffiness
- ½ tsp garlic powder
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Optional Add-Ins:
- Mushrooms zucchini, or broccoli (chopped small)
- Feta cheese mozzarella, or goat cheese
- Fresh herbs like parsley basil, or chives
- A pinch of red pepper flakes for heat
Instructions
- Preheat the Oven:
- Heat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line with silicone baking cups.
- Prep the Vegetables:
- Chop spinach, peppers, and onions into small pieces. (Tip: squeeze out excess moisture from spinach to prevent soggy muffins.)
- Mix the Base:
- In a large bowl, whisk together egg whites, milk, garlic powder, salt, and black pepper until frothy. This adds air for fluffier muffins.
- Assemble the Muffins:
- Divide spinach, peppers, onions, and cheese (if using) evenly among the muffin cups. Pour the egg white mixture over the top, filling each cup about ¾ full.
- Bake Until Set:
- Place the muffin tin in the oven and bake for 20–25 minutes, or until the muffins are puffed, set in the center, and lightly golden around the edges.
- Cool & Release:
- Allow muffins to cool for 5 minutes before gently loosening with a knife or spatula. They will deflate slightly as they cool — this is normal.
- Serve & Enjoy:
- Enjoy warm, or let them cool completely before storing for meal prep.
Tried this recipe?Let us know how it was!