Cheesy Veggie Egg White Muffins are easy, cheesy, and the perfect portable way to get your protein and veggies in the morning. Shredded hash browns pressed into a muffin tin and toasted, then filled with egg whites, Monterey Jack cheese, spices, and your favorite veggies. Make a batch to grab-and-go for busy weekday mornings!

Three egg white muffins on a table with a cup of coffee and a fork.

Here’s a really easy way to get out the door on busy mornings. It’s got healthy veggies, savory cheese, and southwest spices to add a little kick. All resting inside of a little nest of shredded hash browns. Yum!

Over the weekend, I made a big batch of these Cheesy Veggie Egg White Muffins. I portioned them into servings of 2-3 muffins per bag, and stuck them in the freezer. When I get to work, I just throw them in the microwave for a minute, and voila! An easy and delicious way to get my protein in the morning.

My morning routine has been pretty boring since I started this whole getting-in-shape business. I usually have oatmeal on the weekdays, with some chia seeds and pb2 thrown in there. But now that I’ve had two weeks under my belt of strict dieting, I’m ready to throw in some more variety.

Today, because it’s a holiday here and I don’t have to be at work (hooray for lazy Mondays!), I’m making a batch of these sweet potato oat bars. Also, because I’ve had sweet potatoes rolling around my countertop all week and I really need to do something with them.

I’ve ventured into the breakfast cookie category with these oatmeal craisin cookies. They’re perfect for grab-and-go, and they’re also full of fall spices and flavors.

But over the weekend in a meal-prep anticipation of the week, my mind turned towards the savory side. I made up a big batch of these cheesy veggie egg white muffins.

And I’m pretty sure it’s the best decision I have ever made.

Ever.

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Ok, maybe I’m exaggerating. But they’re really, really good.


I used Monterey Jack cheese, bell peppers, and cayenne pepper to add a little kick to these egg white muffins. It gave them a little bit of a southwest flair.

Add Variety To Your Egg White Muffins!

But you can add any filling you want to fit your own taste. For example, I may also make these with swiss and asparagus, or cheddar and bacon, or even feta and tomato. The possibilities are really endless, and a great way to mix up the recipe.

In fact, I’d say this is even a great base for a healthy mini-quiche type thing. Maybe some ham and broccoli, with a few tablespoons of cream whisked into in the eggs.

My mind is going full-on brunch with these egg white muffins now.

Four Egg White Muffins on a plate next to a cup of coffee.

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Breakfast Egg White Muffins

Cheesy Veggie Egg White Muffins

Cheesy Veggie Egg White Muffins are easy, cheesy, and the perfect portable way to get your protein and veggies in the morning. Shredded hash browns pressed into a muffin tin and toasted, then filled with egg whites, Monterey Jack cheese, spices, and your favorite veggies. Make a batch to grab-and-go for busy weekday mornings!
5 from 4 votes
Print Pin Review
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Author: Jacqui
Yield: 16 servings

Equipment

  • muffin tin
  • Bowl

Ingredients
 
 

For the Hash Brown Crust

  • 4 large eggs
  • 1 30 oz bag shredded hash browns, gluten free
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp salt
  • 1 tsp pepper

For the Filling

  • 1 3/4 cup egg whites
  • 1 1/4 cup Monterey Jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 medium bell pepper, chopped
  • 1/2 cup spinach, cooked and drained

Instructions
 

  • Preheat oven to 400°F. Grease a muffin tin and set aside. 
  • In a large bowl, add ingredients for hash brown crust (eggs, hash browns, cheese, salt, pepper). Work together until well combined. 
  • Add about 1/4 cup of hash brown mixture into each muffin tin. Press mixture around bottom and side of each muffin cup. 
  • Bake 10-15 minutes, or until beginning to turn golden brown. Remove from oven. 
  • In another bowl, whisk together egg white mixture (egg whites, cheese, garlic, cumin, salt, pepper, cayenne, bell pepper, spinach). 
  • Add about 2 tbsp mixture to each muffin cup. Bake an additional 10-15 minutes, or until egg is cooked through. 

Notes

Click on the time in the instructions to start a timer!
This recipe makes 16 muffins total. If you have a 12 cup muffin tin, you may need to do two batches. 
**Nutrition is per 1 muffin**

Nutrition

Calories: 136kcal (7%)Carbohydrates: 10g (3%)Protein: 10g (20%)Fat: 6g (9%)Saturated Fat: 3g (19%)Trans Fat: 1gCholesterol: 61mg (20%)Sodium: 369mg (16%)Potassium: 324mg (9%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 526IU (11%)Vitamin C: 20mg (24%)Calcium: 137mg (14%)Iron: 1mg (6%)

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