Yield: 7 Muffins

Air Fryer Egg White Muffins

Air fried egg cups with bacon, mushrooms, sun dried tomato, black olives, parmesan, and mozzarella cheese.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. While the bacon and mushrooms cook, mix the sun dried tomato, olives, parmesan, mozzarella, and black pepper together in a large bowl.
  3. Add the cooked bacon and mushrooms to the tomato and olive mixture, stirring everything together.
  4. 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.
  5. 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.

Notes

*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

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