Pretty, tasty egg white muffins make a gorgeous brunch dish or a quick weekday breakfast. You can make them in advance and refrigerate.
These egg white muffins are delicious and super filling! They’re one of my favorite healthy breakfasts. And they’re so easy to make!
How to make egg white muffins
Easy! Scroll down to the recipe card for the detailed instructions. You simply whisk egg whites with Greek yogurt and Parmesan, fold in chopped scallions, and bake until golden and puffed. They really puff up in the oven, like a soufflé, then they slightly deflate as they cool:
I use white pepper in these 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.
Will the egg white muffins stick to cupcake liners?
They might. I bake these 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 four muffins out of this recipe.
How to serve these muffins?
These pretty, delicious egg white muffins make a gorgeous brunch dish or a quick weekday breakfast. I also like them as a high-protein, filling snack. I simply reheat them in the microwave – or just eat them cold.
Is this a healthier recipe than egg muffins?
I don’t think so. In fact, I normally make egg muffins that use the entire egg. Egg yolks are very nutritious. I make egg white muffins only when I make something that requires yolks and leaves me with leftover egg whites, such as chocolate custard or zabaglione.
How long do they keep?
You can keep them in the fridge, in an airtight container, for up to 5 days. Reheat them gently, in the microwave on 50% power. They are also good cold.
Egg White Muffins
- 6 large egg whites
- 1/4 cup plain Greek yogurt (I use Fage 5%)
- 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. The 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.