Start your day right with these healthy egg white muffin breakfast cups. At only 50 calories per muffin, they’re the perfect answer to a quick breakfast bite.
Today we’re making some healthy egg white muffin breakfast cups which are pretty much liquid egg whites or egg beaters, your regular aromatics like onions and garlic and fresh veggies.
We’ll toss a little cheese in there as well, which is optional but adds a whole lot of flavor to the muffins. Let’s get started.
HEALTHY EGG WHITE MUFFIN BREAKFAST CUPS RECIPE TIPS
Egg whites: Skip wasting your perfectly good eggs and use the liquid egg whites in a carton for this. You can usually find them near the milk and heavy cream.
Garlic and onions: You can substitute these with garlic and onion powder. Use about 1/2 teaspoon per 12 muffins.
Cheese: This is optional. Skip it if you want super healthy muffins. Otherwise, you can mix the cheese in with everything or use it as a topping before baking.
Mix and match veggies: You’re not limited to the veggies in the recipe so feel free to try out other combinations of veggies like shredded zucchini, mushrooms, kale and broccoli. Check out the combo suggestions below for more combinations.
Muffin pan: Use a nonstick muffin pan and grease it beforehand. If they still stick, try using cupcake liners.
Soggy muffins: Tomatoes and spinach are some culprits with plenty of water content that might add too much moisture to your muffins and make them soggy. The reason we cook the veggies down beforehand is to remove this water content by cooking it off. If you don’t mind a little moisture in your muffins however and want an easier and lazy way to do this, feel free to skip the sautéing step. If you do, please let me know how this worked out for you in the comments!
Freezer-friendly: These muffins can be stored in the freezer for up to 2 months. They will last in the fridge for 3-4 days.
Reheating: Reheat them in the microwave for about 45 seconds and they should be good to go. If it isn’t long enough heat in increments of 15 seconds until just right. You can also bake it at 350 degrees F for 5 minutes.
There’s plenty of ways to mix and match your veggies to create the perfect egg white muffin combo. Here are a few ideas. Add them to your existing base of egg whites with salt and pepper.
HEALTHY EGG WHITE MUFFIN BREAKFAST CUPS COMBOS
Bacon & cheddar: Crumbled bacon and shredded cheddar cheese.
Broccoli & cheese: Chopped broccoli and shredded cheddar cheese.
Buffalo chicken: Shredded/cubed cooked chicken with buffalo sauce.
Ham & cheese: Chopped ham with shredded cheddar cheese and mustard.
Jalapeno popper: Jalapenos with crumbled bacon, cream cheese and shredded cheddar cheese.
Mushroom, spinach & feta: Cooked mushrooms with spinach and crumbled bacon.
Sun-dried tomato & spinach: Sun-dried tomatoes, cream cheese, spinach and fresh basil.
Kale, mushroom & goat cheese: Chopped kale, cooked mushrooms and crumbled goat cheese.
Spinach & artichoke: Spinach, chopped artichoke, cream cheese and shredded mozzarella cheese.
And that’s about it. I like to eat mine with some Cholula hot sauce but salsa or guacamole on the side work as well.
MORE BREAKFAST RECIPES TO TRY
- On-The-Go Breakfast Muffins
- Hash Brown Egg Nests
- Hash Brown Breakfast Quiche
- Easy Hamburger Quiche
- Cheesy Sausage Hash Brown Breakfast Casserole
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