Pretty, delicious egg white muffins make a gorgeous brunch dish, or a quick weekday breakfast – you can make them in advance and refrigerate. They really puff up in the oven, like a soufflé, then slightly deflate as they cool.
I generally believe in using the whole egg (yolks are very healthy), so I tend to make this dish only when I make something that requires yolks and leaves me with leftover egg whites, such as zabaglione.
- 6 large egg whites
- ¼ cup plain Greek yogurt
- ¼ cup grated Parmesan
- ¼ teaspoon white pepper
- ½ cup chopped green onions, green part only
- Preheat oven to 400 degrees F. Spray two 6-ounce ramekins with nonstick spray and place them on a baking sheet.
- In a medium bowl, whisk the egg whites until light and frothy. Add the yogurt, Parmesan and pepper and whisk to incorporate. Mixture will be fluffy and smooth. Mix in the green onions with a spatula. Pour into prepared ramekins.
- Bake 25 minutes, until puffed, browned, and a knife inserted in center comes out clean.