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Egg White Muffin Recipe

Light, fluffy, protein-rich egg white muffins made with spinach, red bell pepper, cottage cheese, scallions, and feta. Perfect for an easy make-ahead breakfast or weekly meal prep.
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Prep Time 15 minutes
Cook Time 24 minutes
5 minutes
Total Time 44 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup finely diced red bell pepper
  • 1 packed cup chopped baby spinach
  • 2 cups liquid egg whites
  • 1/2 cup cottage cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/3 cup sliced scallions
  • 1/2 cup crumbled feta cheese

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray.
  2. Wash and finely chop the bell pepper, spinach, onion, and any other vegetables you are using.
  3. Divide the chopped vegetables evenly among the prepared muffin cups.
  4. Pour the egg whites into each muffin cup, filling each about three-quarters full.
  5. Sprinkle shredded cheese evenly over the top of each muffin, if using.
  6. Season with salt, black pepper, garlic powder, or your preferred seasonings.
  7. Gently stir the mixture inside each muffin cup with a small spoon so the vegetables and seasonings are evenly distributed.
  8. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg whites are completely set and the centers no longer look wet.
  9. Remove the muffin tin from the oven and allow the egg white muffins to cool for about 5 minutes.
  10. Run a thin knife or silicone spatula around the edges of each muffin and carefully remove them from the pan.
  11. Serve warm, or allow them to cool completely before storing.
  12. Store leftovers in an airtight container in the refrigerator and reheat as needed.

Notes

Use well-drained vegetables because excess moisture can make egg white muffins watery. Do not overbake them, as egg whites can become rubbery. Grease the muffin pan thoroughly or use a silicone muffin pan for easier removal. The muffins naturally puff while baking and settle slightly as they cool.