Egg White Muffins

This really isn’t that complicated.  Almost too simple.  If you are on Pinterest, I’m sure you’ve seen hundreds of variations of these.  Well, I finally gave it a try.  And it was a success!

All you need is a muffin pan, eggs or egg whites, and “fillings”.  I went ahead and used a container of All Whites I picked up from Kroger.  I split the muffin tin in half – half for me and half for Andy.  His half has bacon bits and cheddar cheese.  My half has raw peppers, spinach, mushrooms and a bit of feta
My learnings: I probably poured too much egg whites in each (Andy’s almost exploded) and could have added more fillings (which all rise to the top).  Oh well, next time!
Bake at 350 for about 25-30 minutes depending on your oven.

The trick to them not becoming mushy is to let them cool for about 2 minutes in the muffin tin.  Then, pop them out and place them on a cooling rack (like you use for cookies).  And let them cool!  Once they are completely cool, put them into plastic baggies (get all the air out) to stick in the fridge.  We put two (serving size) in each snack size bag.


Then when you are ready to eat breakfast, get both out of the bag and heat in the microwave for 30 seconds – 1 minute depending on your preference.  They should last in the fridge for one week.  I’ve read mixed reviews about freezing them.
We made them last night and tried them this morning.  Success!  Andy had his two with a very small bowl of cereal and I had my two with 1/2 an English muffin. 
Very yummy.  We’ll definitely be making more in the future.  And trying out different combinations of fillings.  Ham and Cheese…Red Pepper and Mushroom…Onions…the possibilities go on and on…
Have you made these before?
What are (or would be) your favorite fillings?


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