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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2/3 pints - egg whites
  • 4 - mini potatoes, shredded
  • 1/2 - bell pepper, chopped
  • 1/2 - Vidalia sweet onion, chopped
  • 2 bunches - fresh Spinach
  • 1 cloves - garlic, minced
  • - coconut oil spray
  • - salt to taste
  • Directions:

    1. Spray a couple non-stick pans with coconut oil.
    2. Sauté onion and potato in one pan and bell pepper in the other.
    3. Combine and set aside in a medium mixing bowl.
    4. Using the same pans, sauté spinach in one and garlic in the other, adding them to the mixing bowl as well.
    5. Add egg whites and salt to the mixing bowl, combine thoroughly.
    6. Spray muffin tins liberally with coconut spray and ladle mixture evenly into each hole.
    7. Back at 350º for about 30 minutes or until omelets are dry and spring back when poked.
    8. Cool for 5 minutes, pop out into large plastic bag, and store in the refrigerator or freezer.

    Brief Description

    These can be made ahead and frozen for quick breakfasts!

    Main Ingredient:

    egg whites

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    These omelet muffins are delicious with feta and Fresh Basil Pesto!



    Posted By:


    Posted On:

    August 6, 2012

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    1. my div says:

      […] Muffin Tin Egg White Omelets – spinach, shredded potatoes, and cheese baked with egg whites in a muffin tin for easy making ahead the day before and reheating that morning. […]

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