Paleo Egg White Muffins
Fuel your mornings with these wholesome and protein-packed Paleo Egg White Muffins, a light and nutritious breakfast option bursting with fresh vegetables and bold flavors. Made with 12 large egg whites and an array of colorful ingredients like spinach, red bell pepper, mushrooms, cherry tomatoes, and green onions, these muffins are low-carb, dairy-free, and naturally gluten-free—perfect for paleo enthusiasts and anyone seeking a healthy grab-and-go meal. Seasoned with olive oil, garlic powder, salt, and pepper, each bite delivers a savory and satisfying taste. Quick to prepare in just 15 minutes and baked to perfection in under 20, these egg white muffins are ideal for meal prep and can be stored in the fridge for up to 4 days. Whether served warm for breakfast or snacked on during busy afternoons, this recipe brings convenience, flavor, and nutrition together effortlessly.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1 cup Spinach
- 1 medium Red bell pepper
- 0.5 cup Mushrooms
- 2 stalks Green onions
- 0.5 cup Cherry tomatoes
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil or line with paper liners.
Chop the spinach, red bell pepper, mushrooms, and green onions into small pieces. Halve the cherry tomatoes.
In a large mixing bowl, pour the egg whites and add the chopped spinach, red bell pepper, mushrooms, green onions, and cherry tomatoes.
Add the olive oil, salt, black pepper, and garlic powder to the bowl. Mix well until all ingredients are evenly distributed.
Carefully pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg whites are set and slightly golden around the edges.
Remove the muffins from the oven and let them cool for a few minutes, then gently remove them from the tin.
Enjoy the muffins warm or let them cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
