These egg muffins, or mini quiches are a meal prep favorite. It’s a great way to get rid of some egg whites if you have them laying around. You can make them in ramekins or muffin tins. Double or triple the recipe for meal planning! You can also stuff them with just about anything. Mix it up with different cheeses, different veggies and meats, even vegetarian meats! Here are some other ideas below, keep in mind you can mix and match!
-Ham and shredded cheese
-Sun dried tomatoes and goat cheese crumbles
-Spinach and goat cheese
-Corn and green chile (see link for different kinds of green chile you can use and where to find it)
-Shredded zucchini and cheese
For vegetarian, use crumbled veggie meats or cooked soyrizo.
For dairy free, use dairy free cheeses.
To reheat just microwave for about 30-45 seconds. You can also load them up with toppings once cooked: Salsa, red chile, avocado or hot sauce. I did avocado and the Trader Joe’s Jalapeno Sauce below.
Don’t miss the recipe video!
Egg White Muffins
Ingredients
Instructions
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Preheat oven to 400 degrees.
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Spray (3) ramekins or muffin tins with oil.
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Add in some shredded cheese to taste.
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Top with green chile to taste.
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Top with bacon crumbles.
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Pour the egg whites over the mixture, about 1/3 cup per ramekin.
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Put the ramekins (if using) in a pan so they are easy to take in an out of the oven.
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Place in oven and cook for about 18 minutes, until golden and puffy.
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Remove and let sit for a few minutes before using a knife around the edge to remove and serve or store for meal prep.