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Freezer-Friendly Egg White Muffins

Freezer-Friendly Egg White Muffins pack a whole lot of protein into each and every bite. Best of all, they’re totally customizable when it comes to fillings, so dream up your ultimate omelette, then whisk all of those ingredients into an egg white base.
4.92 from 25 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12 muffins


  • 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


  • 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.