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!
Author: Dishing Delish
For the Hash Brown Crust
130 oz bagshredded hash browns
1cupMonterey Jack cheeseshredded
For the Filling
1 3/4cupegg whites
1 1/4cupMonterey Jack cheeseshredded
1/2cupspinachcooked and drained
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.
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**