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Mounjaro-friendly egg white breakfast muffins in muffin tin
ChefMaster Emily

Savory Egg White Breakfast Muffins

These savory egg white breakfast muffins are light, fluffy, and absolutely packed with flavor. They’re perfect for grab-and-go mornings and ideal for Mounjaro users or anyone on a lower-carb diet. High in protein and customizable, they're your new breakfast staple.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • egg whites liquid egg whites preferred for convenience
  • chopped spinach
  • bell peppers chopped
  • red onion chopped
  • shredded cheddar or feta cheese
  • salt & pepper to taste
Optional Spices
  • smoked paprika, garlic powder, or Italian seasoning optional for added flavor
  • olive oil spray for greasing muffin tin

Equipment

  • Muffin Tin
  • Skillet

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with olive oil or nonstick spray.
  2. In a skillet, lightly sauté the chopped bell peppers, spinach, and onions until softened.
  3. In a bowl, whisk egg whites with salt, pepper, and any optional seasonings. Stir in the sautéed vegetables and cheese.
  4. Divide the mixture into muffin tin cups, filling each about ¾ full.
  5. Bake for 22–25 minutes or until the tops are puffy and set.
  6. Let muffins cool slightly before removing. Enjoy hot or cold.

Notes

Customize with your favorite veggies and spices. Store in fridge for up to 5 days or freeze for longer. Reheat in microwave or toaster oven.