These delicious egg white muffins make a gorgeous brunch dish or a quick weekday breakfast.
You can make them in advance and refrigerate them - they're excellent when quickly reheated in the microwave or even cold.
![Two egg white muffins are served on a white plate with a fork.](https://healthyrecipesblogs.com/wp-content/uploads/2022/08/egg-white-muffins-1-2022.jpg)
I enjoy having eggs for breakfast. Protein pancakes are great, but a savory, egg-based breakfast (such as chorizo omelet, breakfast tomatoes, or keto breakfast casserole) is the most satiating.
These egg white muffins are so delicious and filling! They're one of my favorite breakfasts. They're easy to make, and they are the perfect solution when I make a recipe that leaves me with unused egg whites.
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Ingredients
You'll only need a few simple ingredients to make these muffins. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg whites: I use four large egg whites in this recipe. You can use egg whites from whole eggs or egg whites from a carton.
- Seasonings: Kosher salt, black pepper, and garlic powder. The garlic powder is important - egg whites are fairly bland, and the garlic adds great flavor. As for the salt, I add just a little, since the parmesan is quite salty.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
- Chopped green onions: I use the green part only. Sometimes, I add a few chopped tomatoes as well.
Variations
You can definitely vary your cheese. Parmesan is just so flavorful, so I like to use it, but sharp cheddar is great, too.
As for what to add to these muffins, I usually opt for scallions. But you can add mushrooms, cubed ham, sun-dried tomatoes... anything, really.
Whatever you add to the muffins, try to limit the mix-ins to about ¼ cup and certainly no more than ⅓ cup.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these muffins:
Whisk egg whites with salt, pepper, garlic powder, and Parmesan. I use a hand whisk and whisk them until light and foamy.
Fold in chopped scallions, or whatever else you would like to use. I often add chopped tomatoes. Pour the mixture into buttered ceramic ramekins.
Bake the muffins until golden and puffed, for about 25 minutes in a 400°F oven. The muffins puff up in the oven, like a soufflé. They then slightly deflate as they cool.
Expert Tip
I normally make egg muffins that use the entire egg. But these are perfect when I make a recipe that requires yolks and leaves me with leftover egg whites, such as chocolate custard.
Recipe FAQs
They might. I prefer to bake them in well-greased 6-ounce ceramic ramekins to minimize the risk of sticking. As the photo below shows, it's easy to release these muffins from the buttered ramekins.
You can also use well-greased silicone muffin cups, or use parchment liners(not standard paper liners) in a regular muffin pan and spray them generously with oil. If you use muffin cups, you'll get four muffins out of this recipe instead of just two.
Whatever ramekin or pan you use, don't fill them more than ¾ full, or you'll risk the mixture spilling over as they bake in your oven.
Yes! This recipe scales beautifully. Since I don't normally have many extra egg whites around, I wrote this recipe for two servings and used four egg whites. But you can easily double or triple this recipe if you wish.
Yes, but they won't be as tasty as fresh egg whites. So, if you possibly can, try to use fresh egg whites.
You can use a chopped red onion or sweet onion. Yello or white onions are too sharp. Here's a look at onion types and the differences between them.
Serving Suggestions
These muffins make a gorgeous brunch dish or a quick weekday breakfast. I also like them as a filling snack that I make ahead and keep in the fridge. I simply reheat them in the microwave - or just eat them cold.
I've also been known to serve them for a meatless (and lazy) dinner on occasion, with arugula salad or microwave broccoli as a side dish.
Storing Leftovers
You can keep these muffins in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. They are also good when served cold. You can also freeze these muffins for up to three months.
More Egg White Recipes
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Recipe Card
Fluffy Egg White Muffins
Ingredients
- 1 tablespoon butter for the ramekins
- 4 large egg whites
- ¼ teaspoon Diamond Crystal kosher salt or just a pinch of any other salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup grated parmesan
- ¼ cup green onions chopped, green part only
Instructions
- Preheat the oven to 400°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 until light and frothy. Add the salt, pepper, garlic powder, and parmesan, and whisk to incorporate.
- Mix in the green onions (and any other additions, such as tomatoes) with a spatula. Pour the mixture into a spouted measuring cup and from the measuring cup into the greased ramekins. The ramekins should be ¾ full - if the mixture comes higher than that, use one extra ramekin to prevent spilling.
- Place the ramekins on the foil-lined baking dish. Bake them until they are puffed and browned and a knife inserted in their center comes out clean, 20-25 minutes. Serve immediately.
Video
Notes
- You can definitely vary your cheese. Parmesan is just so flavorful, so I like to use it, but sharp cheddar is great, too.
- As for what to add to these muffins, I usually opt for scallions. But you can add mushrooms, cubed ham, sun-dried tomatoes... anything, really. Whatever you add to the muffins, try to limit the mix-ins to about ¼ cup and certainly no more than ⅓ cup.
- You can keep these muffins in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. They are also excellent when served cold.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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