Egg White Muffins

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Easy breakfasts (or snacks) that can be heated in 10-15 seconds and that can also be meal prepped on a Sunday is basically music to my ears. Or anybody who likes to think ahead! These little egg white muffins are the perfect breakfast on the go. They are simple to make, bake up fast in the oven, and are ideal for busy mornings. 

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The ingredients are simple, and I think there’s a total of like 5 of them, so it’s beyond easy and will come together in no time. Plus, you can switch up the veggies to whichever one you like! It’s super versatile and is super nutritious!

Ingredients:

  • 12 egg whites, about 36 tbsp total (3 tbsp per muffin)
  • 1/2 cup of roma tomatoes, finely diced
  • 1/4 cup spinach, finely chopped
  • 1/2 cup of shredded cheese
  • 4 slices of bacon, cooked and crumbled (I like using pederson’s whole 30 sugar free bacon!)
  • Pinch of salt and pepper

Directions:

  1. Preheat oven to 350. 
  2. In a 12 count muffin pan (here’s the one I use), spray it with non-stick cooking spray. (I use an avocado oil spray!).
  3. In each muffin, add a bit of spinach, tomatoes, and bacon.
  4. Add 3 tbsp of egg white to each muffin, and then top each one with shredded cheese. Sprinkle a little salt and pepper over all the muffins.
  5. Place in the oven and cook for about 18-20 minutes! 

egg white muffins, easy breakfast recipes, egg muffins, macro friendly recipes, macro friendly foods, egg recipes, easy egg recipes

Egg White Muffins
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. * 12 egg whites, about 36 tbsp total (3 tbsp per muffin)
  2. * 1/2 cup of roma tomatoes, finely diced
  3. * 1/4 cup spinach, finely chopped
  4. * 1/2 cup of shredded cheese
  5. * 4 slices of bacon, cooked and crumbled (I like using pederson's whole 30 sugar free bacon!)
  6. * Pinch of salt and pepper
Instructions
  1. 1. Preheat oven to 350.
  2. 2. In a 12 count muffin pan (here's the one I use), spray it with non-stick cooking spray. (I use an avocado oil spray!).
  3. 3. In each muffin, add a bit of spinach, tomatoes, and bacon.
  4. 4. Add 3 tbsp of egg white to each muffin, and then top each one with shredded cheese. Sprinkle a little salt and pepper over all the muffins.
  5. 5. Place in the oven and cook for about 18-20 minutes!
Notes
  1. These will last in the fridge for 3-4 days! Heat them up in the microwave for about 10 seconds per muffin, and you're good to go! Feel free to switch up the veggies and add bell peppers, mushrooms, scallions, broccoli, carrots, etc!
Love, Alfa http://www.alfasengupta.com/

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