This is a straightforward homemade version of McDonald’s Egg White Muffin — light, savory, loaded with veggies and protein. No drive-thru needed. Easy to batch, easy to freeze, and yeah… they reheat like a dream.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 25 mins
- Flavor: clean, peppery, a little juicy
- Great for: meal prep, busy mornings, post-rank reset
Why I Like This Recipe
So I made these on a whim while cleaning out the fridge. Didn’t expect much. Now I crave them more than actual breakfast sandwiches. They’re warm, fluffy, and weirdly satisfying with a little hot sauce on top. Like… better than they have any right to be. I keep a batch in the freezer for sleepy mornings when I can’t deal.
Ingredients
- 16 oz egg whites (I use the carton, I’m lazy)
- 1 cup cooked crumbled turkey sausage (or bacon, or ham, or… whatever’s leftover)
- 1 cup chopped bell peppers
- 1–2 cups spinach, chopped
- ½ cup cherry tomatoes, diced + patted dry
- ½ cup onion, chopped
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- Optional: ¼–½ cup cheese (feta, cheddar, mozzarella—yes please)
- Nonstick spray for the muffin tin (don’t skip this or you’ll regret life)
How To Make Egg White Muffin
Preheat your oven to 350°F. Spray the muffin tin like your sanity depends on it.
Sauté onions + peppers in a little oil. Just a few mins.
Add sausage, spinach, tomatoes — stir everything together ‘til spinach softens.
Spoon the mixture into each muffin cup (1 big tablespoon each).
Whisk the egg whites with salt + pepper. Pour over the filling, don’t fill to the top.
Bake 23–30 mins until puffed and firm.
Let ‘em cool a sec, then run a knife around to pop them out. Try not to eat four.
Tips for Success
- Blot the tomatoes — soggy muffins are the worst.
- Fresh cheese melts better (but bagged stuff works too).
- Let them cool before freezing or they’ll get weirdly wet.
- If they deflate? That’s normal. Still good.
Storage and Reheating
- Fridge: 5 days in an airtight container.
- Freezer: Let them cool completely. Freeze in a bag or container for up to 3 months.
- Reheat: 45 secs in the microwave. From frozen? 60–75 secs. Boom.
FAQs
Yep — about 12 works.
Just skip the sausage, add more veg or tofu crumble.
Cheddar, feta, or goat cheese are all perfect.
Highly recommend. No sticking = less rage.
You can and should. These disappear fast.
Common Mistakes and How to Dodge Them
- Not greasing the pan. They WILL stick. Don’t be that person.
- Overfilling cups. They puff. Give ‘em room to breathe.
- Using watery veggies. Sauté first or drain well.
- Undercooking. They’ll look puffed but still wet in the middle. Toothpick test!
- Microwaving too long. They turn rubbery. Less is more.
Nutrition Facts (Per Muffin)
- Calories: 70
- Total Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 10mg
- Sodium: 200mg
- Potassium: 140mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 8g
Egg White Muffin Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes70
kcalFluffy, grab-and-go egg muffins packed with sausage, spinach, and peppers. Meal prep gold.
Ingredients
16 oz egg whites (I use the carton, I’m lazy)
1 cup cooked crumbled turkey sausage (or bacon, or ham, or… whatever’s leftover)
1 cup chopped bell peppers
1–2 cups spinach, chopped
½ cup cherry tomatoes, diced + patted dry
½ cup onion, chopped
¾ tsp kosher salt
¼ tsp ground black pepper
Optional: ¼–½ cup cheese (feta, cheddar, mozzarella—yes please)
Nonstick spray for the muffin tin (don’t skip this or you’ll regret life)
Directions
- Preheat oven to 350°F, grease muffin tin.
- Sauté onions + peppers, then add sausage, spinach, tomatoes.
- Spoon filling into cups, whisk and pour egg whites on top.
- Bake 23–30 mins, until puffed + firm.
- Let cool slightly, then run a knife around to release.
Notes
- Use silicone trays if you have ‘em. Saves your soul.
- Let cool before freezing. Always.
- Add cheese if you’re feeling bold — I always do.
- Use up sad fridge veggies. They’ll shine here.
