Time for the first new recipe Wednesday of 2022! Today it’s these super easy, high protein Egg White Muffins made 3 Ways. I’ve made a lot of batches of egg white muffins over the years and the one thing that I absolutely love about them is how easy they are! Spray a little cooking spray in the muffin tin (or just use a silicone one!), pour in some egg whites, then add whatever toppings you love! Now, I took this recipe a step further and got a little fancy with them – each has THREE different toppings and I also added a tiny bit of half and half to help keep the eggs tender as they cooked. Milk (or even water) would work here too, but I like the creaminess of the half and half.
Wondering why you should add liquid to baked eggs? Here’s what Cook’s Illustrated has to say: “The proteins in raw eggs are coiled and don’t interact with each other. But as eggs cook, the proteins unwind, entangle, and form a mesh. The tighter that mesh becomes, the firmer the eggs will be. But adding liquid puts space between the proteins, opening up the mesh. The result: tender, silky eggs.” They have a nice little graphic on their site too, though you need to be a member to check it out. (I think the membership is totally worth it!)
Obviously the mix ins I used here are just suggestions and you can use whatever you like! Just be careful not to add too much stuff (especially veggies) or else it can water down the eggs. My favorite was the bacon and cheddar! Which one will you try first?
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Recipes
Sun Dried Tomato and Sausage Egg White Muffins
Ingredients
- 24 fl oz egg whites
- 2 fl oz half and half
- 1/3 lb Jennie-O Lean Turkey Sausage, (151 grams)
- 1.5 oz California Sun Dry Sun-Dried Tomatoes, chopped, (42 grams)
- 6 tbsp pecorino romano cheese, grated, (30 grams)
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400°. Spray a muffin tin with non-stick cooking oil and set aside.
- Crumble turkey sausage into a hot skillet and cook, breaking apart with a wooden spoon. Once sausage is cooked through, divide into the 12 muffin tin molds.
- Divide sun dried tomatoes and cheese evenly into 12 muffin tin molds on top of the sausage.
- Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full. Season with salt and pepper to taste.
- Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.
Tips & Tricks
Nutrition Information
Red Pepper and Cheddar Egg White Muffins
Ingredients
- 24 fl oz egg whites
- 2 fl oz half and half
- 3/4 cup sharp cheddar cheese, shredded, (84 grams)
- 1/2 cup diced red bell pepper, (70 grams)
- 3 tbsp chives, chopped
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400°. Spray a muffin tin with non-stick cooking oil and set aside.
- Divide red bell pepper, chives, and cheese evenly into 12 muffin tin molds.
- Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full. Season with salt and pepper to taste.
- Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.
Tips & Tricks
Nutrition Information
Bacon Cheddar Egg White Muffins
Ingredients
- 24 fl oz egg whites
- 2 fl oz half and half
- 2 slices center cut bacon, chopped and cooked, (18 grams)
- 3/4 cup sharp cheddar cheese, grated, (84 grams)
- 3 tbsp green onions, chopped
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400°. Spray a muffin tin with non-stick cooking oil and set aside.
- Divide bacon, green onions, and cheese evenly into 12 muffin tin molds on top of the bacon.
- Add about 1 tsp half and half to each muffin, then pour egg whites into muffin tin molds until they are about 3/4 full. Season with salt and pepper to taste.
- Bake at 400° for 20 minutes or until the tops of the egg muffins are set and cooked through.
Tips & Tricks
Nutrition Information
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