Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Watch how to make this recipe.
Breakfast Egg White Muffins
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- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 17 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 783 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Sugar
- 2 grams
- Protein
- 21 grams
These baked egg muffins studded with colorful veggies and turkey sausage might be the ultimate quick breakfast, no yolks required! Our recipe makes a generous batch of 12 so you’ll have plenty leftover to refrigerate for 3 to 4 days or freeze up to 4 months — just reheat them in the microwave. Try them served with some sliced avocado or salsa, have one over salad greens for lunch or place in an English muffin for a speedy breakfast sandwich.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 17 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 783 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1 grams
- Sugar
- 2 grams
- Protein
- 21 grams
Ingredients
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Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Brush the cups of a standard 12-cup nonstick muffin tin with olive oil and set aside.
- In a medium bowl, whisk together the egg whites, 1 1/4 teaspoons salt and several grinds of black pepper and set aside.
- Heat a large skillet over medium heat and add the extra-virgin olive oil. Add the onion and bell pepper and sauté until the onions are translucent and start to brown at the edges, 2 to 4 minutes. Stir in the turkey sausage, tomatoes and scallions and cook until the tomatoes blister and start to lose liquid, about 3 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and divide the vegetable and sausage mixture evenly among the muffin cups. Allow to cool slightly, about 5 minutes, and sprinkle about 1 teaspoon cheese into each cup.
- Distribute the egg whites evenly among the muffin cups, then use a small spoon to swirl the contents of each cup gently to make sure the fillings are evenly mixed. Sprinkle the remaining cheese on the tops of the muffins.
- Place the muffin tin on a rimmed baking sheet and place on the middle rack in the preheated oven. Cook the muffins until the tops begin to puff and turn golden brown, about 30 minutes, rotating the pan about halfway through the cooking time.
- Allow the muffins to cool for 5 minutes before gently running a knife around the edges to release the muffins from the pan. Enjoy them hot or allow to cool before refrigerating or freezing (see Cook’s Note).
Cook’s Note
To freeze the muffins, cool them completely, place them in a resealable freezer bag and freeze for up to 3 months. To reheat directly from frozen, place on a microwave-safe plate and microwave for 1 to 2 minutes until warmed through.
