Recipe of the Week 7/4: Egg White Muffins

Egg White Muffins 

Yields 6 Servings 


10 egg whites 

1/4 cup red bell pepper chopped 

1/4 cup baby spinach shredded 

1/4 cup uncooked riced cauliflower 

1/4 tbsp garlic powder 

1 tbsp unsweetened almond milk 

salt and pepper to taste 



Preheat oven to 325 degrees F. Prepare a muffin tin by spraying with nonstick cooking spray. 2. 

In a small bowl, whisk together eggs, garlic powder, almond milk, salt and pepper. 3. 

Add the cauliflower rice to the muffin cavities dividing evenly, then layer the bell pepper on top. 4. 

Add the egg mixture to the cavities then the shredded spinach on top. 


Bake at 325 degrees F for 22-25 minutes until the centers are set and edges are slightly browned. 6. 

Use a small baking spatula to gently lift muffins from the baking pan, set on a wire rack to cool a few minutes then enjoy or store in a plastic container in the refrigerator up to 1 week. 

Recipe Notes 

To freeze, wrap each egg muffin in plastic wrap then wrap in foil. When ready to eat, thaw and microwave 30-60 seconds. Freeze up to 30 days. 

Meal Plan Check Boxes: 

2 Proteins 

Nutritional Facts: Serving 2 muffins: Calories 70, Fat 0.2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 192 mg, Carbohydrates 1.4 g, Fiber 0.6 g, Sugar 1.4 g, Protein 12.4 g 

Adapted From: 

Brianna Lawless, MS, RDN

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