Egg White Muffins

Sundays are typically my family day and prep for the week. I like to layout clothes for the  week, catch up on laundry, make a few easy to grab meals, and share a few laughs with the family.

Last weekend I made super easy egg white muffins and they were phenomenal! As eggs are best fresh I wrapped them up in ziploc bags and stored them in the freezer taking them out each morning for a mid day snack. Although one warning here is if you are going to freeze them, when they defrost they loose a lot of water. I found it helped to wrap them in paper towel and ziploc while they defrosted in my bag.

Originally I was going to use egg whites but I’d underestimated the size of one carton and they needed to be topped off with whole eggs. Recipe is below, enjoy!

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Egg White Muffin Recipe:

Makes 12 | Prep Time: 10 | Cook Time: 20 minutes

  • 1 Carton of Egg Whites
  • 4 Whole Eggs
  • 1 cup Chopped Spinach
  • 1/2 cup Chopped Bell Peppers
  • 4 Sundried Tomaotes
  • 1/4 cup grated cheese (I used low fast Mozzerella)
  • Salt & Pepper
  • Oil to avoid sticking to the pan
  • Equipment: Mixing bowl, Muffin Pan, Knife, Cutting Board, and Whisk

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Steps:

To start spray each spot on your muffin tin with any oil of your choice and preheat the oven to 350 degrees. Then I chopped: Spinach, Peppers, and Sundried Tomatoes. Sprinkling some of each in the pan as I went.

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Next up was to grate the cheese, I snacked on a lot as I went. It’s just too yummy to resist!

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Then I poured 1/4 cup of egg whites into each muffin. After mixing together 4 whole eggs in a bowl with salt and pepper for seasoning. Topping off each muffin I poured this mixure until the pan was full.

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That’s it! Then pop it in the over at 350 degrees for 20 minutes or until the edges are light brown.

High in protein these are great to keep around for a snack or to accompany a meal.

Have a great weekend,

~ L

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