Zainab’s Egg White Muffin Cups

14 ingredients
12 servings
25 mins

For a breakfast that’s quick, easy and good for you look no further.


780g Egg Whites
60ml milk – helps to fluff up the muffin
85g mushrooms
100g baby plum tomatoes (diced)
1 small red bell pepper (diced)
2 spring onions (thinly sliced)
Handful of baby spinach (shredded)
Handful of coriander leaves (chopped),
30g mature cheddar cheese (grated),
Salt to taste –
½ tsp 1 tsp coriander powder
½ tsp ground black pepper
½ tsp chilli powder
½ tsp cumin powder


  1. Preheat your oven to 200C and grease a muffin tray with butter.
  2. In a large measuring jug/mixing bowl add all the ingredients together and whisk until combined. 
  3. Pour the mixture equally into the muffin tray cups and sprinkle some cheese on top.
  4. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked inside.
  5. Wait a few minutes before popping the muffins out of the tray. 
  6. Enjoy!