Pretty, tasty egg white muffins make a gorgeous brunch dish, or a quick weekday breakfast – you can make them in advance and refrigerate.
Pretty, delicious egg white muffins make a gorgeous brunch dish, or a quick weekday breakfast – you can make them in advance and refrigerate. I also like them as a high-protein, filling snack. Simply reheat them in the microwave – or just eat them cold.
These egg white muffins 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.
I bake egg white muffins in 6 oz ramekins, to minimize the risk of sticking. You can also use well greased silicone muffin cups, or use paper liners in a regular muffin pan and spray them generously with oil. If you use muffin cups, you’ll probably get 4 egg white muffins out of this recipe.
I use white pepper in these egg white muffins for aesthetic reasons, but if you don’t have white pepper on hand, black pepper is fine.
You can also vary your cheese – Parmesan is just so flavorful, so I like to use it, but I’m sure sharp cheddar would be great too.
Egg White Muffins
- 6 large egg whites
- 1/4 cup plain Greek yogurt
- 1/4 cup grated Parmesan
- 1/4 teaspoon white pepper
- 1/2 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.