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Broccoli Cheddar Egg White Muffins

Do you have limited time in the morning and usually go without eating breakfast? Well I have solved all your problems with this Egg White Muffin Recipe! These are totally customizable and SO EASY! Great for a grab and go breakfast or snack!
Recipe yields 6 muffins – double recipe to make a full batch of 12!
One muffin= 86 cals 13 Protein/ 2 Carbs/ 1.5 Fat

Ingredients :

  • Carton of Liquid Egg Whites
  • 130g Steamed Broccoli
  • 1/4 cup Diced Onion
  • 1/3 cup 2% Milk Cheddar Cheese
  • Cooking Spray
  • Muffin Tin
  • Salt & Pepper
  • Garlic Powder


  • -Pre heat oven to 350 degrees.
  • -Steam Broccoli & set aside (Pro Tip: I buy the steam in bag broccoli that takes 3 min in the microwave, just pierce bag & microwave 3 min)
  • -Sauté onions until translucent, about 3-5 minutes. Add steamed broccoli to pan and break apart into smaller chunks. Season with salt, pepper and garlic powder. Broccoli is already cooked, so remove mixture from heat.
  • -Spray muffin tin with cooking spray or line with muffin liners.  Put a spoonful of the broccoli onion mixture into the bottom of your muffin tin.
  • -Fill tin with heaping 1/3 cup (or 90g) of liquid egg whites.
  • -Season each with salt and pepper.
  • -Put in a 350 degree oven for 25 min.  After 25 min, take muffins out and top with cheddar cheese.
  • -Put back into the oven for 5 min to melt the cheese.
  • -To make sure they are done, insert a tooth pick and if it comes out clean, they are done!
  • -Let cool for 20 min and remove muffins by loosening the edges with a butter knife.


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