Flavor and nutrition take center stage in a quick and easy recipe for Freezer-Friendly Egg White Muffins loaded with your choice of cheese and veggies.
They’re baaaaaack! Egg muffins, that is. After a resounding chorus of “We want more healthy breakfast recipes!” I’ve stepped (back) up to the plate to deliver the next iteration in fast and fresh a.m. options: Freezer-Friendly Egg White Muffins.
Similar to their culinary counterpart, these egg white muffins pack a whole lot of protein into each and every bite. And they’re totally customizable when it comes to fillings, so dream up your ultimate omelette, then add all of those ingredients into an egg white base.
Egg Muffins for Meal Prep
Perhaps the greatest selling point is the ability for these muffins to be baked and then popped into the freezer for a quick and healthy morning meal or snack on-the-go.
I’m a breakfast super-enthusiast, so when mornings are rushed (i.e. 8 out of 7 days a week!), I grab one or two of these muffins from the freezer, pop them in the microwave for 1 minute and then enjoy a hot meal in one hand while holding my little guy in the other.
Low Calorie Egg Muffins
The skinny on this recipe? Two egg white muffins clock in at exactly 100 calories!
So now you can indulge in a homemade breakfast that’s warmed in minutes and packed with protein and vegetables to keep you going all day long. Top off the egg white muffins with mashed avocado and/or a dollop of salsa and healthy eating has never been more delicious.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Ingredients
- 1 cup chopped fresh spinach
- 1/2 cup quartered cherry tomatoes
- 1/4 cup shredded cheddar cheese
- 1 Tablespoon chopped fresh chives
- 2 1/2 cups egg whites
- Mashed avocado, for serving
Instructions
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
- Divide the spinach, cherry tomatoes, cheddar cheese and chives equally among the muffin cups.
- Pour the egg whites into the muffin cups, filling each full.
- Bake the muffins until the egg whites are fully cooked, 20 to 25 minutes. Remove the muffins from the oven and let them cool for 5 minutes in the pan before using a knife to loosen the muffins from the cups.
- Top each muffin with mashed avocado and serve immediately, or if freezing, transfer the fully cooled muffins to a sealable plastic bag and store them in the freezer. To re-heat: Microwave the muffins for 45 seconds or until thawed, then top them with the mashed avocado and serve.
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I was so excited to try these. I sautéed all my veggies, spinach, onion, bell pepper, diced jalapeño, then mixed my sautéed veggies and eggs together and poured them into the muffin tin. They look so beautiful coming out of the oven. I thought I had cooled them completely before freezing but now when I take them out of the freezer, they are brown and full of water. Not a pleasant sight. What did I do wrong?
Hi Denise – I’m so sorry you experienced that. Did you drain the liquid off of the veggies after sautéing them?
Came out perfect!! Used different veggies and I’m so pleased with how it worked. Hopefully they’re good after freezing, too!
Woohoo! I’m so happy you enjoyed the recipe, Sarah!
Can you use a whole egg and not just the white?
Absolutely, Jenifer! My recipe for Healthy Breakfast Egg Muffins uses the whole egg: https://www.justataste.com/healthy-breakfast-egg-muffins-recipe/
I am excited to try this recipe. Do you know if I can use store-bought egg whites instead of fresh egg whites?
Absolutely, Patti!
Delightfully light and tasty, Kelly! I did them in the air fryer and they came out great.
Thank you :)
Awesome! I’m so glad you enjoyed the recipe, Jackie!
How did you do them in the air fryer
These were terrific, I didn’t add the avocado, my only issue was the amount of moisture in the bottom of the muffin tins. I used a Pam like spray to coat. Any idea as to avoid this next time? Maybe butter instead of the spray?
Thank you!
Hi Andi! This is likely from the veggies. You might be able to avoid this by lightly sautéing the spinach and tomatoes before adding them to the egg mixture. I haven’t tried it, but I know other commenters have had success in doing so. Let me know if you give it a shot!
Sorry if you’ve answered this but I can’t seem to find the answer… how long do these last in the refrigerator? and how long in the freezer?
Hi Naomi! These will last for up to a few days when stored in an airtight container in the fridge or for up to a month when stored in a sealable plastic bag and kept in the freezer. To reheat, microwave for 1 minute or until they’re warmed through.
Hi!
These looks good! I see that it is 100 calories but would you know what the macros are? Carbs/fat/protein ?
Hi Marie – You can find the estimated nutritional info for one egg white muffin by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Wow, these are great!
I subbed 2 cups of shredded drained zuchinni (my harvest is insane already!) and 2 diced green onions for the other veggies.
Cooked 25 mins and cooled as suggested. They came out AWESOME! I’m gonna make a bunch of these to freeze. Thanks for the great recipe !
You are so welcome! I’m thrilled you enjoyed the recipe!
Has some egg whites to use up after using the yolks for a pie. These were so easy! I tasted a little, they seem like they’ll be delicious on an English muffin. Thank you!
You are so welcome, Laura! I’m thrilled you enjoyed the recipe!
This recipe is like magic.
Only 50 calories a pop? Packed full of protein and vegetables and it fills me up like nothing else? Where has this been all my life?
Seriously, I’m gonna start prepping these on a weekly basis. They’re absolutely incredible.
Love, love, LOVE reading this, Mary-Beth! I’m thrilled you enjoyed the recipe!
Just made these and they look and taste yumm! Definitely easy to prep. I added some salt and pepper. Will add some hot sauce when I am reheating them. Thank you for the recipe!
You are so welcome, Riddhi! I’m thrilled you enjoyed the recipe!
Easy to assemble. As others have mentioned need to add some flavouring to suit your tastes (spicey, herbs, etc.). The majority of reviews were based on “right from the oven” which I suspect would taste very yummy. Since I wanted to freeze these for snacks, I found that the “ingredients” rose to the top leaving the egg whites on the bottom which, when frozen, retained quite a bit of water. I did cool them before placing them in a tightly sealed baggie. Will use the receipe with taste adjustments in the future when serving for breakfast as it was definitely easy.
Thanks so much for your note, JS! I’m glad you enjoyed the recipe :)
What is considered a serving? One or two muffins?
Hi Phyllis! You can find the estimated nutritional info for one egg white muffin by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
This is the most wonderful recipe in ease, taste, & health. I just filled up the muffin cups without measuring & used olive oil spray.
I’m so happy you enjoyed the recipe!
I just put the Egg White Muffins in the oven. I was a bit distraught as I was using too many egg whites for 1 cup so I put some egg yolks in and even then I could not fill the muffin cup to the top. Hope they turn out.
Looking forward to reading your results, Mary Kelly. :)