Cheesy Veggie Egg White Muffins
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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!
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.
Ok, maybe I’m exaggerating. But they’re really, really good.
Speaking of really good, I’m officially down a size! It’s nice to see all of your hard work paying off. And I may or may not be celebrating with cookies later. Hey, I earned it! But really, I’ve been working out six days a week doing Jamie Eason’s Livefit Trainer (which I’m loving, btw, I feel really strong!), and counting every calorie, so I think it’s important to take a break every so often and enjoy what you really love.
And I love Nutella and cookies. So I’m planning on running them into each other in the near future. So stay tuned! Because when I do a cheat meal, I do it right.
And for the record, I’m not going to up my exercise to cover the calories. To be honest, while I am trying to lose weight and make myself healthier, I’m still taking a very realistic approach to this. Exercise is a celebration of what your body can do, not a punishment for what you ate. And that’s how I’m going to treat it when I get into the gym today.
But for now, I’m going to keep gazing at these egg white muffins, in all of their cheesy glory, and think up more ways to throw some variety into my meal planning.
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.
Cheesy Veggie Egg White Muffins
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
- muffin tin
- 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.
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