Egg white muffin cups are your answer to a healthy, on-the-go breakfast that can be made ahead of time. Great for meal prepping and staying on track with your diet, you can customize these egg white muffin cups with whatever protein and veggies that you love!
With just a few minutes of work, you can have breakfast ready for the whole week! And these muffin cups freeze well too. I have made these muffin cups using everything from Canadian bacon and sweet mini bell peppers to sausage and mushrooms…the filling options are endless!
First…GREASE YOUR MUFFIN TIN GENEROUSLY! Then add a layer of chopped veggies (mini bell peppers):
Add your chopped, cooked protein on top on the veggies:
Pour egg whites into each muffin cavity filling just shy of the top of the cavity:
Add your favorite seasoning, salt, pepper, etc on top and then bake!
Egg White Muffin Cups
Print RecipeIngredients
- 1-2 cups egg whites
- 10 slices Canadian bacon, diced
- 6-8 mini sweet bell peppers, deseeded and diced
- salt, pepper and seasonings to taste
Instructions
Preheat oven to 350-degrees and generously spray a cupcake/muffin tin with baking spray. Set aside.
Add the diced bell peppers into the muffin tin, evenly dispersing the bell peppers into the bottom of the 12 cavities. Top the bell peppers with the diced Canadian bacon. Pour the egg whites over the layers of bell peppers and Canadian bacon, filling it just shy of the top. Sprinkle desired seasonings on top.
Bake muffins in 350-degree oven for 32-34 minutes or until egg whites are cooked through. Allow egg white muffins to cool and set in the pan for ten-minutes. Gently run a butter knife along the inside of each muffin cavity to loosen the muffin to pop them out.
Notes
Store egg muffins in the refrigerator in an air tight container. Reheat muffins in the microwave for approximately 1-2 minutes, checking every 30-seconds. To freeze, place cold egg muffins in a freezer safe bag and into the freezer. Allow frozen egg muffins to thaw in the refrigerator when ready to eat.
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19 Comments
Kelly | Foodtasia
February 12, 2019 at 3:53 AMThese look so delicious and easy! Perfect for a quick morning breakfast!
Kelly
February 13, 2019 at 7:03 AMThank you Kelly!! I make these every week 🙂
Maria | kitchenathoskins
February 12, 2019 at 9:52 AMThese are so perfect for morning breakfast and even for lunch boxes. Healthy is always a bonus.
Kelly
February 13, 2019 at 7:04 AMThanks Maria!! And these would totally work in those amazing lunch boxes you make! XOXO
pglooney
February 12, 2019 at 4:22 PMEgg muffins are the best make ahead meal
Kelly
February 13, 2019 at 7:04 AMI totally agree Patrick! 🙂
Kelsie | the itsy-bitsy kitchen
February 12, 2019 at 7:49 PMThis is such a good idea, Kelly! I love having easy breakfasts that I can make ahead!
Kelly
February 13, 2019 at 7:05 AMThanks Kelsie! I love having breakfast made for the week….so much easier 🙂
Kippi
February 15, 2019 at 9:20 AMI am going to make these this weekend. I pinned it! Happy Weekend, Kippi
Kelly
February 20, 2019 at 9:09 AMThanks Kippi! I hope you enjoyed them if you ended up making them…let me know if you did! Totally want to know what you thought of them 🙂 XOXO
Madalyn
February 18, 2019 at 7:21 AMThese look fantastic! I try and add extra protein where I can – for whatever reason, cottage cheese works so well in egg cups!
Kelly
February 20, 2019 at 9:11 AMThanks Madalyn! I would have never thought about adding cottage cheese. I will have to try that 🙂 XOXO
Amy
February 18, 2019 at 3:20 PMOh, I love this recipe. I have a hard time making breakfast, I guess because it takes me about an hour to wake up!:) I love that you can make these ahead of time. Thanks for another great recipe!
Kelly
February 20, 2019 at 9:12 AMThanks Amy! Yessss this recipe is the answer to busy mornings! I usually make them at night before dinner. When I wake up I just want coffee and breakfast and don’t feel like cooking or making anything!
sewcraftycrochet (@sewcraftcrochet)
February 22, 2019 at 11:45 PMThese look sooooo yummy! I’m pinning for later. I definitely want to make these soon!
Amy
March 10, 2019 at 9:50 PMThese are such a great idea! Who isn’t in a hurry in the mornings? And we just changed to day light savings. Yikes, I will be making these.
Top Blog Posts of 2019 - Kelly Lynn's Sweets and Treats
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Katharine Morris
May 3, 2020 at 10:16 AMThank you for this recipe! I have been making these for breakfast for a few weeks now. It is quick and easy and oh so yummy! I use pre-frozen bell pepper & onions & pre-diced ham to make it even faster. I have really enjoyed having a nutritious breakfast every morning.
Kelly
May 5, 2020 at 4:32 PMHi Katharine! I am so glad you love this recipe! I make these every week for my husband and the possibilities of add-in’s are definitely endless! I like your idea of the pre-frozen bell peppers and onions! Takes even less time to make that way. Next time snap a pic and tag me on Instagram @kellylynnssweets I LOVE seeing the recipes people make from the blog! XOXO