Mushroom + Swiss Egg White Muffins
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.
Ingredients
- olive oil spray
- 1 tablespoon olive oil
- 1 shallot, minced
- 8 ounce cremini mushrooms, cleaned, coarsely chopped
- ½ teaspoon kosher salt
- 1 clove garlic, minced
- 2 cups baby spinach, coarsely chopped
- 2 cups liquid egg whites
- ⅛ teaspoon black pepper
- ¼ teaspoon kosher salt
- pinch nutmeg, to taste
- 3 ounce 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.
- 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.
- 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.
- Bake for 16 to 18 minutes, until set.
Video
Notes
Watch how they're made!
Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 476mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1711IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg
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