Ingredients
Scale
- 8 large eggs
- 1/2 cup liquid egg whites
- 1/2 cup chopped fresh spinach
- 1/4 cup finely diced red bell pepper
- 1/4 cup diced cooked turkey sausage or bacon (optional)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray (olive oil or avocado oil spray preferred)
Instructions
- Preheat your oven to 350°F (175°C). Use a high-quality non-stick muffin tin or, even better, a silicone muffin pan. Generously spray each cavity with non-stick cooking spray. Even if your pan claims to be non-stick, egg muffins are notorious for sticking, so don’t skip this step. If using a silicone pan, place it on a baking sheet for stability.
- In a large mixing bowl or a large glass measuring cup (which makes pouring easier), whisk together the 8 large eggs and the 1/2 cup of liquid egg whites. Add the garlic powder, salt, and black pepper. Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly frothy. This aeration helps create a lighter, fluffier texture.
- Evenly distribute the chopped spinach, diced bell peppers, and cooked turkey sausage (if using) into the 12 muffin cups. Sprinkle the shredded cheddar cheese over the top of the vegetables in each cup. Filling the cups with the “solids” first ensures every muffin gets an equal amount of toppings and prevents all the fillings from sinking to the bottom of the bowl.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way to the top. Do not overfill, as the eggs will rise like a souffle while baking. Place the tin in the center rack of the oven and bake for 20 to 22 minutes. The muffins are done when the centers are set and no longer jiggly.
- Remove the pan from the oven and let the muffins cool in the tin for at least 5 to 10 minutes. This cooling period is crucial; it allows the protein structure to firm up so they pop out easily. Use a plastic knife or silicone spatula to gently loosen the edges if needed. Serve immediately or let them cool completely on a wire rack before storing in an airtight container in the refrigerator.
- Cook Time: 25 minutes