Egg White Muffins
Quick and easy savoury on the go snack or healthy breakfast.
Equipment
- 1 Mixing bowl
- 1 Egg whisk optional (use a fork)
- 1 Muffin pan
Ingredients
- 4 egg whites see notes if using store-bought egg white
- 70 g Frozen spinach Defrosted and drained
- 40 g cheese mozzarella, cheddar, feta
- 40 g salami or ham
- 40 g mushroom or one medium
- 40 g capsicum
Instructions
- Preheat your oven to 180°C or 350°F
- Grease four wells in your muffin tin with spray oil or butter.
- Chop mushroom, capsicum and meat into small pieces. Divide evenly amongst four muffin places.40 g salami or ham, 40 g mushroom, 40 g capsicum
- Beat egg whites for one minute and add drained spinach. Mix to combine.70 g Frozen spinach, 4 egg whites
- Divide egg mix evenly between four muffins. Top with cheese.40 g cheese
- Place in oven and bake for 20 - 25 minutes or until egg is fully cooked. The muffins will naturally puff up during cooking and deflate while cooling.
- Allow to cool for five minutes before removing from muffin pan.
Notes
Four egg whites weighs approximately 130g. This is good to know if you are using a packet of store bought egg whites.