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Egg White Muffins
Pretty, tasty egg white muffins make a gorgeous brunch dish or a quick weekday breakfast - you can make them in advance and refrigerate.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
- 1 tablespoon butter for the ramekins
- 4 large egg whites
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan
- 1/4 cup green onions chopped, green part only
Preheat your oven to 400 degrees 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 with a spatula. Pour the mixture into a spouted measuring cup and from the measuring cup into the greased ramekins. The ramekins should be 3/4 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 puffed, browned, and a knife inserted in center comes out clean, 20-25 minutes.
Serving: 1egg white muffin | Calories: 136kcal | Carbohydrates: 2g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Sodium: 479mg | Fiber: 0.4g | Sugar: 0.8g