Make Ahead Egg White Muffins

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Eating a healthy breakfast is one of the keys to losing weight. It truly is one of the most important meals of the day. These muffins are quick, easy, taste delicious and best of all can be made ahead of time and stored in your freezer. You can whip up a batch on a Sunday, store in a freezer tight container for an easy and healthy grab and go throughout the week.

Mix up things, get creative. You Can use any amount of veggies you’d like. For these I used Spinach, Kale, Basil and Added a few chunks of Grilled Chicken Breasts.

This Recipe makes 12 Muffins. Happy Cooking!


  • Cooking Spray

  • 24 Egg Whites

  • Variety of Veggies

  • Pinch of Paprika of Each

  • Sald And Pepper


  • Preheat oven to 350 degrees F.

  • Chop all veggies into bite size pieces.

  • Thoroughly spray your muffin tin with cooking spray. This helps them from sticking to the pan.

  • Add about 1/4 cup of your chopped veggies to each muffin cup.

  • Fill the cup with 2 egg whites but be careful not to over fill your cup. You’ll want it filled to almost the top but not over.

  • Sprinkle Salt Pepper and Paprika.

  • Into the oven for 20 - 30 minutes, depending on your desired consistency.

  • Allow them to cool for 5 - 10 minutes before carefully removing them to cool completely.

  • Once they have cooled, place them in a freezer friendly storage container and place in the freezer.

  • To reheat, into the microwave for 45 seconds.

  • These can last up to a month in the freezer.

Here are a few products that you can use with these muffins.
An organic cooking spray is always a good idea. You can use a silicon muffin tin to easily pop these out, and you know we all love smoked salt!

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