Egg White Muffins

egg muffins

Egg White Muffins

Egg White Muffins 

egg muffins

Egg White Muffins

Servings 6


  • 2 cups chopped spinach
  • 1/2 cup chopped peppers
  • 1 small diced onion
  • 1 clove garlic pressed
  • 12 egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 cup shredded mozerella cheese
  • 1/4 cup ricotta cheese
  • salt and pepper to taste


  • Preheat oven to 375 degrees F. Grease or spray a tin for 6 full size muffins. (Oil muffin tins with avocado, coconut, or other approved oil)
  • In a medium frying pan, saute onions, garlic, peppers and 1 tablespoon of coconut, avocado or olive oil. Cook on medium for 5 minutes. Add spinach and remove from heat and allow to cool for 5 minutes.
  • Meanwhile, in a large bowl, whisk together egg whites, eggs, milk, cheese, salt and pepper.
  • Add vegetables evenly to each of the muffins tins.
  • Pour egg mixture evenly on top.
  • Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving

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