Egg White Muffins Recipe

Egg White Muffins

A base recipe to play with

Sometimes you just have an extraordinary amount of egg whites left over. Maybe you made ice cream… and you are wondering what to do with them. This is one of my go-tos uses. The thing that is so fabulous about this recipe is that the flavor options are endless. Play. Have fun. Make yummy things.

Beta: These freeze very well! So when I make a big batch, I’ll freeze most of them, pull ‘em out on that crazy busy morning between meetings - throw a few in the microwave, and boom, breakfast served.

---

Ingredients

egg whites

a couple of spoonfuls of greek yogurt or sour cream

your mix-ins of choice | some ideas: spinach, feta, sun-dried tomatoes - or green onions, bacon, and cheddar - or tomatoes, onions, and peppers! The combinations are endless - just play and use whatever brings you joy.

---

Instructions

Step One

Preheat the oven to 375 and lightly grease your muffin pan.

Step Two

Mix all of your ingredients together in a large pour. Pour into the pan, filling each cup about 3/4ths of the way to the top. Bake for 15-20 minutes until your muffins are golden brown and delicious. Serve. Enjoy.