Mexican Egg White Morning Muffins

Sunday, August 25, 2013

From our skinny table to yours...

We LOVE Mexican flavors.  Especially cilantro, that delicious herb just does it for us!  What better way to start off your day then with a fiesta in your mouth?  That's where our Mexican Egg White Morning Muffins come in!  Healthy and delicious, our favorite combo :)

These are so delicious and SO EASY to make!  We loaded up these morning muffins with veggies.  We went with roasted corn, yellow onion, red pepper,  yellow squash and lots of fresh spinach!  You could of course use any combo of veggies, but let us just say the combo we picked was delish!  Although we might swap out the spinach for kale next time just to mix it up ;)
We simply sautéed these veggies up with our Mexican flavors.  We added cumin, chili powder, and lots of fresh cilantro!  What's an egg muffin without a little cheese?  We added 3 tablespoons of reduced fat Mexican cheese for the perfect cheesy addition!

We portioned these out into individual muffin tins for the perfect grab n' go style breakfast!  We love to make our breakfast muffins every Sunday so we have quick, easy and nutritious breakfasts waiting for us in the fridge all week long :)

Pop these in the oven until golden brown and trust us you will be in love!  Enjoy this morning treat for only 50 calories!  Feel free to eat more than one ;)  Have a happy and healthy week all!
Nutrition Facts Per Serving
Serves: 12
Serving size: 1 muffin
Calories: 50
Fat: 1.8
Carbs: 4.7 grams
Dietary fiber: 0.9 grams
Protein: 4.5 grams
WW Points: 1
1.5 cups egg white (right around 11 medium eggs)
2 cups spinach
1 cup frozen corn
1 cup yellow squash chopped
1 yellow onion chopped
1 red pepper chopped
1 tbsp. olive oil
3 tbsp. reduced fat Mexican cheese
1 tbsp. cumin
1 tbsp. chili powder
1 handful fresh cilantro
non-stick spray
Let's get cooking!
1.  Preheat oven to 350 degrees.
2.  Add one tbsp. olive oil to pan.  Add onion and pepper and sauté for 2-3 minutes to soften.  Add squash and continue to sauté an additional 2-3 minutes.
3.  Add frozen corn.  Add cumin and chili powder and sauté for 2-3 minutes to allow flavors to combine.  Add spinach to pan and cook until spinach wilts.
4.  Add all Mexican cheese to pan and stir to combine.
5.  Pour egg whites into bowl and mix in veggie combo.
6.  Spray muffin tin with non-stick spray.  Fill each muffin tin with the egg and veggie mixture.
7.  Bake for 20-25 minutes or until fully cooked.  To check if fully cooked stick a knife down the center of each muffin and it should come out clean.
Enjoy :)

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  1. These look delicious, I've pinned them to try later :)

    Kate @

  2. These look too good! Saved for when my oven starts working again :)

  3. Thanks all! They were delish :) Hope you enjoy!

  4. Oh wow these look soooo yummy, going to have to try them, I love eggs for breakfast so this is a great twist on that :)
    Just popping over from The Collective and now following you on GFC

    Laura x

  5. Oh, now this is a great twist on the normal muffin. Thanks for sharing the recipe.

    Heidi’s Wanderings

  6. I tried this before with spinach and feta, and this looks awesome too! Must try!


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