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three mushroom and swiss egg white muffins stacked on a plate

Mushroom + Swiss Egg White Muffins

5 from 2 votes
These classic omelet flavors in portable muffin form are a quick and healthy way to do breakfast. Perfect for meal prep or on-the-go. Low-cal and yummy, they’re also great for sneaking in some morning veggies.
Prep Time:10 mins
Cook Time:28 mins
Total Time:38 mins
Course: Breakfast
Cuisine: American
Keyword: Make Ahead, Meal Prep
Servings: 6 2 per serving
Calories: 160kcal
Author: Sip + Sanity | Linda

Ingredients

  • olive oil spray
  • 1 tbsp olive oil
  • 1 shallot minced
  • 8 oz cremini mushrooms cleaned, coarsely chopped
  • ½ tsp kosher salt
  • 1 clove garlic minced
  • 2 cups baby spinach coarsely chopped
  • 2 cups liquid egg whites
  • tsp black pepper
  • ¼ tsp kosher salt
  • pinch nutmeg to taste
  • 3 oz shredded Swiss cheese

Instructions

  • Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
  • Heat the oil in a large non-stick skillet over medium heat.
    mushrooms in skillet
  • Sauté shallots and mushrooms with salt for 5 minutes, until soft, add garlic and saute another 3 minutes. Add spinach and cook 2 minutes more. Set aside.
    spinach in a skillet
  • Meanwhile, in a large bowl, whisk the egg whites with salt, pepper + nutmeg.
  • Spoon mushroom-spinach mixture into the prepared muffin tin. Distribute egg whites evenly to cover the veggies. Top each muffin with shredded Swiss.
    eggs, cheese, mushrooms and muffin tin on a table
  • Bake for 16 to 18 minutes, until set.