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Protein-Packed Egg White Muffins

A high-protein, low-carb breakfast option featuring fluffy egg whites, savory turkey bacon, and fresh spinach.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups liquid egg whites
  • 1/2 cup baby spinach finely chopped
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup turkey bacon diced
  • 1/4 cup red bell pepper finely minced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Whisk
  • Wire cooling rack

Method
 

Instructions
  1. Preheat your oven to 350F (175C) and grease a 12-cup muffin tin.
  2. Whisk the liquid egg whites in a large bowl until frothy.
  3. Add garlic powder, onion powder, salt, and black pepper, whisking until combined.
  4. Stir in the chopped baby spinach until evenly distributed.
  5. Fold in the shredded mozzarella cheese.
  6. Add the diced turkey bacon and minced red bell pepper, mixing gently.
  7. Pour the mixture into the muffin tin, filling each cup three-quarters full.
  8. Bake for 20 to 25 minutes until the centers are set and springy.
  9. Rest the muffins in the tin for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze individually for up to 1 month.