You can make them in advance and refrigerate them - they’re excellent when quickly reheated in the microwave or even cold. I enjoy having eggs for breakfast. Protein pancakes are great, but a savory, egg-based breakfast (such as chorizo omelet, breakfast tomatoes, or keto breakfast casserole) is the most satiating. These egg white muffins are so delicious and filling! They’re one of my favorite breakfasts. They’re easy to make, and they are the perfect solution when I make a recipe that leaves me with unused egg whites.
Ingredients
Recipe Card
Egg whites: I use four large egg whites in this recipe. You can use egg whites from whole eggs or egg whites from a carton. Seasonings: Kosher salt, black pepper, and garlic powder. The garlic powder is important - egg whites are fairly bland, and the garlic adds great flavor. As for the salt, I add just a little, since the parmesan is quite salty. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded. Chopped green onions: I use the green part only. Sometimes, I add a few chopped tomatoes as well.
As for what to add to these muffins, I usually opt for scallions. But you can add mushrooms, cubed ham, sun-dried tomatoes… anything, really. Whatever you add to the muffins, try to limit the mix-ins to about ¼ cup and certainly no more than ⅓ cup. Whisk egg whites with salt, pepper, garlic powder, and Parmesan. I use a hand whisk and whisk them until light and foamy. Fold in chopped scallions, or whatever else you would like to use. I often add chopped tomatoes. Pour the mixture into buttered ceramic ramekins. Bake the muffins until golden and puffed, for about 25 minutes in a 400°F oven. The muffins puff up in the oven, like a soufflé. They then slightly deflate as they cool. I’ve also been known to serve them for a meatless (and lazy) dinner on occasion, with arugula salad or microwave broccoli as a side dish.
