Air fryer recipe · Breakfast
Savoury Egg White Protein Muffins
Fluffy egg white muffins packed with veggies - a high-protein breakfast on the go.
- 20 minTotal time
- 170°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 90kcal
- 7.9 gprotein
- 1.4 gcarbs
- 5.8 gfat
- 0.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Egg whites6
- Capsicum1/4 cup, diced
- Spinach1/4 cup, chopped
- Onion2 tbsp, diced
- Salt and pepperto taste
Method
Whisk the whites
Beat the egg whites with a pinch of salt and pepper until they turn slightly frothy on top. That little bit of air whipped in now is what gives the baked muffins a soft, light and gently risen texture instead of a dense, rubbery one.
Fold in the veg
Stir the diced capsicum, spinach and onion evenly through the frothy whites. Spreading the vegetables right through the mix, rather than letting them sink to the bottom, makes sure every muffin gets a good load of veg and cooks evenly.
Fill the moulds
Grease your silicone muffin cups well, then pour in the mixture until each is about three-quarters full. Leaving that gap at the top gives the whites room to puff up as they set, so they do not spill over the edge inside the basket.
Air-fry the muffins
Air-fry at 170°C for 15 min until the tops are set and spring back when you press them lightly. Let the muffins cool for a minute before lifting them out, as they firm up a little more and then release from the moulds cleanly.
