Pretty, tasty egg white muffins make a stunning brunch dish or a fast weekday breakfast. You could make them upfront and refrigerate them.
I actually get pleasure from having eggs for breakfast. I discover that an egg-based breakfast (resembling this hearty chorizo omelet) is extra satiating than a breakfast primarily based on baked items, even low-carb baked items.
These egg white muffins are scrumptious and tremendous filling! They’re considered one of my favourite breakfasts, they’re very simple to make and they’re the right resolution once I make a recipe that leaves me with unused egg whites.
The elements you may want
You’ll solely want a number of easy elements to make this tasty breakfast. The precise measurements are listed within the recipe card beneath. Here’s an outline of what you may want:
Egg whites: I exploit 4 giant egg whites on this recipe. You can use egg whites from complete eggs or egg whites from a carton.
Seasonings: I like to make use of kosher salt, black pepper, and garlic powder. The garlic powder is vital – egg whites are pretty bland, and the garlic provides nice taste. As for the salt, I add just a bit, for the reason that parmesan is kind of salty.
Grated Parmesan: It’s greatest to make use of finely grated cheese and never coarsely shredded.
Chopped inexperienced onions: I exploit the inexperienced half solely. Sometimes I add a number of chopped tomatoes as properly, as proven within the video.
Variations on these elements
You can undoubtedly fluctuate your cheese. Parmesan is simply so flavorful, so I like to make use of it, however I’m certain sharp cheddar could be nice too.
As for what so as to add to those muffins, I normally go for scallions. But you possibly can add mushrooms, cubed ham, sun-dried tomatoes… something, actually.
Whatever you add to the muffins, attempt to restrict the mix-ins to about ¼ cup and definitely not more than ⅓ cup.
How to make egg white muffins
Easy! Scroll all the way down to the recipe card for the detailed directions. Here are the essential steps:
1. You merely whisk egg whites with salt, pepper, garlic powder, and Parmesan. I exploit a hand whisk and whisk them till mild and foamy.
2. Fold in some chopped scallions, or no matter else you want to use.
3. Then bake the muffins till golden and puffed. This ought to take about 25 minutes in a 400°F oven.
The muffins actually puff up within the oven, like a soufflé. Then they barely deflate as they cool.
Will they keep on with cupcake liners?
They would possibly. I desire to bake these egg white muffins in well-greased 6-ounce ceramic ramekins, to reduce the danger of sticking.
You may use well-greased silicone muffin cups, or use paper liners in a daily muffin pan and spray them generously with oil. If you employ muffin cups, you may most likely get 4 muffins out of this recipe as a substitute of simply two.
Whatever ramekin or pan you employ, do not fill them greater than ¾ full otherwise you’ll threat the combination spilling over as they bake in your oven.
Great use for egg whites
This recipe scales superbly
I do not usually have many further egg whites round, so I wrote this recipe for 2 servings and I exploit 4 egg whites. But you possibly can simply double or triple this recipe if you want.
How to serve egg white muffins?
They make a stunning brunch dish or a fast weekday breakfast. I additionally like them as a high-protein, filling snack that I make forward and hold within the fridge. I merely reheat them within the microwave – or simply eat them chilly.
How lengthy do they hold?
You can hold these muffins within the fridge, in an hermetic container, for as much as 4 days. Reheat them gently, within the microwave on 50% energy. They are additionally good chilly.
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Egg White Muffins with Parmesan and Green Onions
Pretty, tasty egg white muffins make a stunning brunch dish or a fast weekday breakfast – you can also make them upfront and refrigerate.
Servings: 2 servings
- 1 tablespoon butter for the ramekins
- 4 giant egg whites
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated Parmesan
- ¼ cup inexperienced onions chopped, inexperienced half solely
Preheat your oven to 400 levels F. Grease two 6-ounce ramekins with butter and place them on a rimmed foil-lined baking dish (to catch any spills).
In a medium bowl, whisk the egg whites till mild and frothy. Add the salt, pepper, garlic powder, and parmesan, and whisk to include.
Mix within the inexperienced onions with a spatula. Pour the combination right into a spouted measuring cup and from the measuring cup into the greased ramekins. The ramekins must be ¾ full – if the combination comes greater than that, use one further ramekin to forestall spilling.
Place the ramekins on the foil-lined baking dish. Bake them till puffed, browned, and a knife inserted in heart comes out clear, 20-25 minutes.