Air Fryer Egg White Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.
Filled with bacon, mushrooms, sun dried tomatoes, black olives, and two types of cheese, these air fryer egg white muffins make a perfect reheat ‘n’ eat healthy breakfast. They’re ultra savory and each egg white cup has 7 grams of filling protein with just 80 calories. And you can customize the filling to improve the nutrition facts even further or to fit your taste buds.
How to Make Air Fryer Egg White Muffins
I’ll walk you through the recipe below and cover modifications as we go. You’ll also find a printable recipe card at the bottom of the post!
Step 1: Cook sliced bacon and mushrooms together.
I prepared these egg white muffins in a 6.5-quart Ninja Foodi, but you can use a skillet to cook the bacon and mushrooms if you’re using another air fryer. If you don’t have an air fryer, I’ve included notes on baking in the recipe card.
And if you do have a Foodi and want another breakfast idea, check out my Ninja Foodi Breakfast Pizza.
Step 2: Mix sun dried tomatoes, sliced black olives, parmesan, and mozzarella together in a bowl.
Feel free to switch up your filling ingredients, but you may need to modify the amount of egg whites used. Once you add the mushrooms and bacon to these ingredients, you’ll have about 190 grams (6.75 ounces) of filling.
If you go minimal, you’ll need to use more egg whites in your muffins.
And if you have leftover sun dried tomatoes, check out my pizza quesadillas recipe.
Step 3: Add the cooked bacon and mushrooms to the bowl.
It goes without saying that bacon brings a lot of flavor into these egg white muffins, but the sun dried tomatoes and black olives pack a punch as well. If you switch these up, you’ll probably want to add some spices to the mix to compensate.
Another note worth mentioning in this step is to be sure to drain the bacon grease. If you don’t, you risk having oily egg white muffins.
Step 4: Place silicone muffin cups in an air fryer basket and fill them with the bacon mushroom filling.
Other than the air fryer, the only other tool worth mentioning would be the silicone baking cups. If you have a silicone muffin mold that will fit in your air fryer, you could use that. I’ve not, however, tried any other types of standalone options like parchment baking cups.
This recipe makes 7 muffins since that’s how many silicone baking cups will fit in the Ninja Foodi. If you have a larger air fryer or will be taking the oven baked egg white muffins route, you could double the recipe to fill more baking cups.
And if you’re wondering whether silicone baking cups are worth the investment, they are. I love them and have used them for recipes like my snickerdoodle protein muffins, pumpkin banana bread muffins, and gluten free coffee cake muffins.
Step 5: Add egg whites (or whole eggs) and air fry for 8 minutes at 375ºF.
The recipe calls for 2 tablespoons or 30 grams of liquid egg whites per baking cup. Most large eggs will weigh somewhere around 50-60 grams. So if you wanted to use whole eggs, I’d start with 3-4 and add as needed.
An important part of the recipe is the rest time after air frying. There will be some carry over cooking that occurs, making perfect egg white muffins instead of chewy egg white pucks. Don’t skip the resting step!
And it’s always worth mentioning, different air fryers may require slight modifications to cook time. Even though liquid egg whites are pasteurized and safe to consume raw, you obviously want your egg white muffins to be fully cooked through. You can use a toothpick to test for doneness or a food thermometer to check your muffins.
That should cover it. If you have a question about this egg white muffins recipe that I missed, leave a comment at the bottom of the post. Otherwise, enjoy!
- 4 slices Center Cut Bacon, cut into strips
- 4 oz Baby Bella Mushrooms, roughly chopped
- 2 oz (56g) Sun Dried Tomatoes
- 2 Tbsp (16g) Sliced Black Olives
- 2 Tbsp (14g) Grated or Shredded Parmesan
- 2 Tbsp (14g) Shredded Mozzarella
- 1/4 tsp Black Pepper
- 3/4 C + 2 Tbsp (210g) Liquid Egg Whites
- Set the Foodi's sauté function to HI and add the bacon and mushrooms to the pot. Cook until the bacon is fully cooked and crispy, about 6-8 minutes. (If you're not using a Foodi, cook in a skillet over medium-high heat.) Transfer the cooked bacon and mushrooms to a paper towel lined plate and drain the remaining bacon grease.
- While the bacon and mushrooms cook, mix the sun dried tomato, olives, parmesan, mozzarella, and black pepper together in a large bowl.
- Add the cooked bacon and mushrooms to the tomato and olive mixture, stirring everything together.
- Place 7 silicone muffin molds in an air fryer basket. Spoon 27 grams of the mixture into each muffin mold, followed by 2 tablespoons (30g) of egg whites.
- Air fry* for 8 minutes at 375ºF. Leave the lid closed and let the muffins cool for about 5 minutes minutes before removing from the basket to serve.
*To make these egg white muffins in the oven, try baking them in a muffin tin or mold for 20-25 minutes at 350ºF. The amount of filling/number of muffins you make may affect cook time.
Each egg white muffin has 2 WW SmartPoints (blue).
Nutrition Information:Yield: 7 Egg White Muffins Serving Size: 1 Muffin
Amount Per Serving: Calories: 80Total Fat: 4gCarbohydrates: 3gProtein: 7g