Description
Easy egg white muffins loaded with bacon, cheese, and green onions, perfect for meal prep and a portable, low-carb breakfast.
Ingredients
Scale
- 12 large egg whites
- 1/4 cup chopped cooked bacon
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the egg whites, salt, and pepper until frothy.
- Divide the chopped bacon, shredded cheese, and chopped green onions among the muffin cups.
- Pour the whisked egg whites evenly into each muffin cup, filling about two-thirds full.
- Bake for 15-20 minutes, or until the egg white muffins are set and lightly golden.
- Let the egg white muffins cool slightly in the tin before removing.
Notes
- For fluffier egg white muffins, ensure your egg whites are at room temperature.
- You can customize these egg white muffins with your favorite vegetables or cheeses.
- Store leftover egg white muffins in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 50
- Sugar: 0g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 5mg