Step 1 of 9
Healthy Egg White Breakfast Muffins
Preheat oven to 350°F.
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Step 2 of 9
Healthy Egg White Breakfast Muffins
Spray a 12-cavity muffin tin generously with nonstick cooking spray.
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Step 3 of 9
Healthy Egg White Breakfast Muffins
Finely chop the scallion and set aside. Finely dice the vegetables and place in a large skillet.
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Step 4 of 9
Healthy Egg White Breakfast Muffins
Set the skillet over medium-high heat, and pour in the water. Cook the vegetables, stirring frequently, until the water is completely evaporated and the vegetables are softened. Transfer to a large mixing bowl.
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Step 5 of 9
Healthy Egg White Breakfast Muffins
Pour the liquid egg whites into the mixing bowl. Add the scallion, salt and black pepper. Fold with a rubber spatula to distribute the vegetables.
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Step 6 of 9
Healthy Egg White Breakfast Muffins
Divide the mixture evenly between the 12 cavities of the muffin pan.
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Step 7 of 9
Healthy Egg White Breakfast Muffins
Bake the egg muffins on the middle rack of oven until golden brown on top and a toothpick inserted in the center comes out clean, 20-25 minutes.
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Step 8 of 9
Healthy Egg White Breakfast Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 9 of 9
Healthy Egg White Breakfast Muffins
Allow the muffins to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each muffin and lift up at an angle. Plate and serve.