Low-Carb Egg White Breakfast Muffins

Hey there, health warriors! You ever have one of those mornings where carbs just aren’t on the menu? I’ve been there. Let me introduce you to something I’ve fallen head over heels for – Low-Carb Egg White Breakfast Muffins. Perfect for those rush-hour mornings, packed with protein, and oh-so-yummy. Trust me; once you try this, you’ll wonder how you ever breakfasted without them.

Ingredients FOR Low-Carb Egg White Breakfast Muffins

• Egg Whites: Gotta have 8 of these (that’s around 1 cup or 240 ml).
• Fresh Spinach: Grab a cup (30 grams) and give it a good chop.
• Cherry Tomatoes: Take ½ cup (or about 75 grams) and halve ’em.
• Feta Cheese: This stuff’s the bomb! ¼ cup (60 grams) crumbled should do.
• Salt ‘n Pepper: Just a pinch, or ¼ tsp (1.25 ml) of each.
• Olive Oil: 1 tbsp (15 ml) should be plenty.
• Balsamic Glaze: Ooh, fancy! 2 tbsp (30 ml) to drizzle.

Estimated Cooking Time: Think 15 minutes to prep and 25 minutes to cook.

This Recipe Serves: 4

Nutrition

• Calories? A mere 90.
• Protein? A whopping 8g.
• Carbs? Only 2g (told ya it’s low!).
• Fats? Just 5g.
• Sugars and Fiber? 1g and 0.5g respectively.
• Sodium? 210mg, so sip water as you munch.

INSTRUCTIONS for Low-Carb Egg White Breakfast Muffins

1. Preheat that oven of yours to 375°F (190°C).
2. Whisk the egg whites like there’s no tomorrow until they’re frothy.
3. Toss in some salt and pepper and whisk again. Don’t hold back!
4. Grab a pan, pour in that olive oil, and sauté your spinach. Wait for it to wilt – about 2-3 minutes.
5. Toss in those cherry tomatoes. Give ’em 2 minutes of fame in the pan.
6. Now, the feta cheese! Mix it up with the veggies.
7. Pour this whole concoction into the egg whites. Stir it up!
8. Scoop this mix into muffin tins. No overfilling, okay? Two-thirds full is the sweet spot.
9. Pop them in the oven and wait… 20-25 minutes should do the trick.
10. Once they’re firm on top, they’re good to go. Let them chill for a bit, though.
11. That balsamic glaze? Drizzle time. Don’t be shy!

Quick Tips

1. Grease that muffin tin well. Trust me, you’ll thank yourself later.
2. Spice it up with different veggies if you’re feeling adventurous.
3. Whisking is key. The more you whisk, the fluffier they’ll be.
4. That balsamic glaze is gold. Drizzle while they’re hot for that sweet and warm sensation.

Ways to Serve

How about alongside some fresh greens? Maybe throw in a few avocado slices? And hey, if you’re in the mood, a cold almond milk glass makes a delish pairing.

Alright folks, you’ve got the tools, you’ve got the recipe. Now go rock that kitchen and impress yourself! Breakfast will never be the same. Cheers from all of us at AH7! Go conquer the day, one muffin at a time.

LOW-CARB EGG WHITE BREAKFAST MUFFINS

Hey there, health warriors! You ever have one of those mornings where carbs just aren’t on the menu? I’ve been there. Let me introduce you to something I’ve fallen head over heels for – Low-Carb Egg White Breakfast Muffins. Perfect for those rush-hour mornings, packed with protein, and oh-so-yummy. Trust me; once you try this, you’ll wonder how you ever breakfasted without them.

5 from 4 votes

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Course: Breakfast

Keyword: breakfast, egg whites, healthy, healthy recipe, low carb, muffins

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Nutritions

Nutrition Facts

LOW-CARB EGG WHITE BREAKFAST MUFFINS

Amount per Serving

Calories

90

% Daily Value*

Fat

 

5

g

8

%

Sodium

 

210

mg

9

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.5

g

2

%

Sugar

 

1

g

1

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Egg Whites: Gotta have 8 of these that’s around 1 cup or 240 ml.
• Fresh Spinach: Grab a cup 30 grams and give it a good chop.
• Cherry Tomatoes: Take ½ cup or about 75 grams and halve ’em.
• Feta Cheese: This stuff’s the bomb! ¼ cup 60 grams crumbled should do.
• Salt ‘n Pepper: Just a pinch or ¼ tsp (1.25 ml) of each.
• Olive Oil: 1 tbsp 15 ml should be plenty.
• Balsamic Glaze: Ooh fancy! 2 tbsp (30 ml) to drizzle.

Instructions

• Preheat that oven of yours to 375°F (190°C).
• Whisk the egg whites like there’s no tomorrow until they’re frothy.
• Toss in some salt and pepper and whisk again. Don’t hold back!
• Grab a pan, pour in that olive oil, and sauté your spinach. Wait for it to wilt – about 2-3 minutes.
• Toss in those cherry tomatoes. Give ’em 2 minutes of fame in the pan.
• Now, the feta cheese! Mix it up with the veggies.
• Pour this whole concoction into the egg whites. Stir it up!
• Scoop this mix into muffin tins. No overfilling, okay? Two-thirds full is the sweet spot.
• Pop them in the oven and wait… 20-25 minutes should do the trick.
• Once they’re firm on top, they’re good to go. Let them chill for a bit, though.
• That balsamic glaze? Drizzle time. Don’t be shy!

Notes

Grease that muffin tin well. Trust me, you’ll thank yourself later.
Spice it up with different veggies if you’re feeling adventurous.
Whisking is key. The more you whisk, the fluffier they’ll be.
That balsamic glaze is gold. Drizzle while they’re hot for that sweet and warm sensation.