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Egg White Muffin Cups

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Egg White Muffin Cups

Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 84kcal


  • 1 Tablespoon olive oil
  • 1/4 cup onion diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • 1 teaspoon garlic minced
  • 3 cups liquid egg whites
  • 3 eggs
  • Salt and pepper to taste
  • 3/4 cup reduced-fat shredded cheddar cheese


  • Preheat oven to 350 degrees F.
  • In a skillet over medium-high heat, add olive oil and sauté onion and peppers until tender.
  • Add garlic and cook for 1 additional minute; remove from heat.
  • Spray a muffin tin with nonstick cooking spray and divide vegetables evenly between the muffin cups.
  • Whisk together egg whites and eggs then pour into muffin cups until almost full.
  • Season with salt and pepper to taste.
  • Top each egg muffin with shredded cheese.
  • Bake for 20-25 minutes, or until lightly golden brown on top.


Serving size – 1 muffin.
MFP: MFF – Egg White Muffin Cups
January 2020


Calories: 84kcal | Carbohydrates: 0.7g | Protein: 10g | Fat: 3.7g
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