You can make them in advance and refrigerate them - they’re excellent when quickly reheated in the microwave or even cold. I really enjoy having eggs for breakfast. I find that an egg-based breakfast (such as this hearty chorizo omelet) is more satiating than a breakfast based on baked goods, even low-carb ones. These egg white muffins are so delicious and super filling! They’re one of my favorite breakfasts, they’re very easy to make and they are the perfect solution when I make a recipe that leaves me with unused egg whites.
Ingredients
You’ll only need a few simple ingredients to make this tasty breakfast. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Egg whites: I use four large egg whites in this recipe. You can use egg whites from whole eggs or egg whites from a carton. Seasonings: I like to use kosher salt, black pepper, and garlic powder. The garlic powder is important - egg whites are fairly bland, and the garlic adds great flavor. As for the salt, I add just a little, since the parmesan is quite salty. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded. Chopped green onions: I use the green part only. Sometimes I add a few chopped tomatoes as well, as shown in the video.
Instructions
Making these egg white muffins is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You simply whisk egg whites with salt, pepper, garlic powder, and Parmesan. I use a hand whisk and whisk them until light and foamy. Fold in some chopped scallions, or whatever else you would like to use. Then bake the muffins until golden and puffed. This should take about 25 minutes in a 400°F oven. The muffins really puff up in the oven, like a soufflé. Then they slightly deflate as they cool.
Expert tip
I normally make egg muffins that use the entire egg. But these are perfect when I make a recipe that requires yolks and leaves me with leftover egg whites, such as chocolate custard.
Frequently asked questions
Variations
You can definitely vary your cheese. Parmesan is just so flavorful, so I like to use it, but I’m sure sharp cheddar would be great too. As for what to add to these muffins, I usually opt for scallions. But you can add mushrooms, cubed ham, sun-dried tomatoes… anything, really. Whatever you add to the muffins, try to limit the mix-ins to about ¼ cup and certainly no more than ⅓ cup.
Serving suggestions
These egg white muffins make a gorgeous brunch dish or a quick weekday breakfast. I also like them as a filling snack that I make ahead and keep in the fridge. I simply reheat them in the microwave - or just eat them cold. I’ve also been known to serve them for a meatless (and lazy) dinner on occasion, with an arugula salad or microwave broccoli as a side dish.
Storing leftovers
You can keep these muffins in the fridge, in an airtight container, for up to four days. Reheat them gently, in the microwave on 50% power. They are also good cold.
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Recipe card
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