Freezer Friendly Egg White Muffins Recipes

HEALTHY BREAKFAST EGG MUFFINS

Steps:

• Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
• In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
• Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

FREEZER-FRIENDLY EGG WHITE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
• In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
• Bake the muffins until the egg whites are fully cooked, for 20 to 25 minutes. Let the muffins cool for 5 minutes in the pan before using a knife to loosen them from the cups.
• Top each muffin with diced avocado and serve immediately.
• If freezing, transfer the fully cooled muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To reheat, microwave the muffins until thawed, about 45 seconds. Then top them with the avocado and serve.