Recipe: Kitchen Sink Egg White Muffins

Need a quick breakfast, or morning snack? These mini egg white muffins are easy, quick, and delish!


What you’ll need:

  • Whatever veggies and meat you have in the fridge/freezer.
  • A pint of organic egg whites.
  • Parmesan Cheese
  • Salt
  • Pepper

For this batch I used:

  • Steamed chopped spinach (leftovers)
  • Diced Onions (frozen)
  • Diced Peppers (frozen)
  • Italian chicken sausage (leftovers)

What you’ll do: 

  • Preheat your oven to 350 degrees.
  • Spray a mini muffin pan with EVOO (extra virgin olive oil) or Organic Coconut Oil.
  • Portion out all the veggies into each muffin.
  • If you are adding a meat, chop it up and sprinkle into each muffin as well.
  • Fill each muffin with egg whites.
  • Season with salt and pepper as desired.
  • Lastly, sprinkle with some Parmesan cheese for a little added flavor.

Bake for 20-25 minutes; when the edges of the muffins start to brown, its done. Let cool for a few minutes before you pop them out of the pan.


These egg white muffins are great because they can be stored in the fridge for a few days. When you want breakfast, or a snack, you can enjoy them cold or just pop them in the microwave for 20-30 seconds to warm them up.

Now get creative with your ingredients; other items I’ve used were: mushrooms, diced tomatoes, peas, corn, sweet or regular potatoes, shredded leftover chicken, and turkey bacon. Enjoy!

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Want more recipes? Check out our previous Foodie Monday recipes.


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