25+ Protein-Packed Egg White Breakfast Recipes for a Healthy Start

Egg whites are an incredibly versatile, nutritious, and protein-packed ingredient that can elevate any breakfast.

Whether you’re looking to boost your morning protein intake or enjoy a lighter, lower-calorie meal, egg whites are the perfect option.

They’re low in fat and rich in essential amino acids, making them a go-to for anyone focused on fitness, weight management, or simply starting the day off with a healthy meal.

In this article, we’ve gathered a diverse collection of 25+ egg white breakfast recipes that offer a range of delicious and filling options.

From fluffy omelets and hearty scrambles to protein smoothies and baked frittatas, there’s something here for everyone.

Get ready to transform your breakfast routine with these easy-to-make, high-protein recipes that will keep you energized throughout the day.

25+ Protein-Packed Egg White Breakfast Recipes for a Healthy Start

Egg whites are a fantastic ingredient for anyone looking to add more protein to their diet while keeping meals light and healthy.

With these 25+ egg white breakfast recipes, you can enjoy a variety of meals, whether you’re in the mood for something savory, sweet, or on the go.

These recipes are not only nutritious but also customizable, allowing you to adjust the ingredients to fit your tastes and dietary preferences.

The best part? You can make them ahead of time, making busy mornings easier and more delicious.

Start your day with any of these egg white creations and fuel your body with the nutrients it needs to thrive.

Fluffy Egg White Omelet

A fluffy egg white omelet is an ideal low-calorie, protein-rich breakfast option that is both delicious and versatile. This recipe lets you enjoy a satisfying meal without the added fat from yolks. Packed with vegetables and a touch of cheese, this omelet is light yet filling. You can customize the vegetables and cheese to suit your taste, making it perfect for those who want a quick yet nutritious breakfast.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1 cup diced bell peppers (red, yellow, or green)
• 1 cup diced mushrooms
• 1 cup spinach leaves
• 1/4 cup low-fat feta cheese, crumbled
• Salt and pepper, to taste
• Non-stick cooking spray or 1 tsp olive oil
• Fresh herbs for garnish (optional)

Instructions:

1. In a mixing bowl, whisk the egg whites until they’re slightly frothy. Add a pinch of salt and pepper.
2. Heat a large non-stick skillet over medium heat. Spray with cooking spray or add olive oil.
3. Add the diced bell peppers and mushrooms to the skillet, and sauté for 3–4 minutes until softened.
4. Add the spinach leaves and cook until wilted, about 1–2 minutes.
5. Pour in the egg whites, gently stirring with a spatula to distribute the vegetables evenly.
6. Allow the egg whites to cook undisturbed for 2–3 minutes, or until the bottom begins to set.
7. Sprinkle feta cheese over the omelet, then fold one side over the other.
8. Cook for an additional 2 minutes, or until the omelet is fully set.
9. Slide the omelet onto a plate and garnish with fresh herbs if desired.

This fluffy egg white omelet is a perfect way to start your day on a healthy note, with plenty of protein to keep you energized. You can experiment with different vegetables or swap feta for your favorite cheese. Light and satisfying, this dish makes it easy to eat clean and feel great all morning.

Egg White Frittata with Mixed Vegetables

An egg white frittata is a perfect choice when you’re feeding a family or need a meal-prepped breakfast for the week. This version uses mixed vegetables to add flavor and texture while keeping things light. With no yolks, this frittata is low in fat but packed with protein and fiber, helping to keep you full without weighing you down.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup broccoli florets, chopped small
• 1/4 cup shredded mozzarella cheese (optional)
• Salt and pepper, to taste
• 1 tsp dried Italian herbs
• Non-stick cooking spray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk the egg whites with salt, pepper, and Italian herbs until well combined.
3. Spray a large oven-safe skillet with cooking spray and heat over medium heat.
4. Add the red onion, zucchini, broccoli, and cherry tomatoes, cooking for about 5 minutes until they soften.
5. Pour the egg white mixture over the vegetables, stirring gently to combine.
6. Sprinkle mozzarella cheese evenly on top if desired.
7. Transfer the skillet to the oven and bake for 20–25 minutes, or until the frittata is set and golden.
8. Remove from the oven and let cool slightly before slicing into wedges.

This egg white frittata is a perfect breakfast option for anyone aiming for a nutritious and low-fat meal. Each bite is packed with veggies, protein, and a hint of cheese, making it flavorful and satisfying. It’s easy to reheat, so make a batch on the weekend to enjoy healthy breakfasts all week long.

Protein-Packed Egg White Breakfast Casserole

This egg white breakfast casserole is a protein powerhouse and a great option for meal-prepping. With 25 egg whites, lean turkey sausage, and fresh vegetables, it’s both hearty and health-conscious. It’s a delicious way to start the day and can be portioned out for quick breakfasts throughout the week.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1 lb lean turkey sausage, cooked and crumbled
• 1 cup spinach leaves
• 1/2 cup diced bell pepper
• 1/2 cup chopped green onions
• 1 cup shredded low-fat cheddar cheese
• Salt and pepper, to taste
• Non-stick cooking spray

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk the egg whites with salt and pepper until slightly frothy.
3. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
4. Spread the cooked turkey sausage evenly across the bottom of the baking dish.
5. Layer the spinach, bell pepper, and green onions on top of the sausage.
6. Pour the egg whites over the vegetables and sausage, making sure they’re evenly distributed.
7. Sprinkle shredded cheddar cheese on top.
8. Bake in the preheated oven for 30–35 minutes, or until the center is set and the edges are lightly golden.
9. Let the casserole cool slightly before slicing into squares.

This protein-packed egg white casserole is a fantastic way to enjoy a filling and nutritious breakfast. It’s convenient, reheats well, and offers a blend of lean protein, veggies, and a touch of cheese. Perfect for busy mornings, this casserole will keep you fueled for hours and satisfy your craving for a warm, hearty breakfast.

Egg White Veggie Scramble with Avocado

This egg white veggie scramble is a simple yet flavorful breakfast that provides a healthy boost of protein and fiber. With an assortment of colorful vegetables and creamy avocado, this dish is both refreshing and filling. It’s easy to make and can be enjoyed on its own or paired with whole grain toast for a well-rounded meal.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup diced tomatoes
• 1/2 cup diced bell pepper (any color)
• 1/4 cup red onion, chopped
• 1/2 cup zucchini, diced
• 1 ripe avocado, diced
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the diced onions, bell peppers, zucchini, and tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
3. In a bowl, whisk the egg whites with salt and pepper.
4. Pour the egg whites over the cooked vegetables and let them cook undisturbed for 1–2 minutes.
5. Stir gently to scramble the eggs with the veggies, and cook for another 2–3 minutes until the egg whites are fully set.
6. Remove from heat and stir in the diced avocado.
7. Garnish with fresh cilantro or parsley and serve immediately.

This egg white veggie scramble is a delicious and nourishing way to start your day. The creamy avocado balances the texture of the scrambled egg whites, while the colorful vegetables provide plenty of vitamins and antioxidants. It’s light, healthy, and packed with flavor, making it the perfect breakfast for those seeking a nutritious, satisfying meal.

Egg White and Turkey Bacon Breakfast Burrito

If you’re craving a breakfast that’s both protein-packed and portable, this egg white and turkey bacon breakfast burrito is the perfect choice. Combining the lean protein from egg whites and turkey bacon with the satisfying crunch of fresh vegetables, this burrito is ideal for busy mornings when you need a quick yet nutritious meal.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 4 slices turkey bacon
• 1/2 cup diced tomatoes
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 2 whole wheat tortillas
• Salt and pepper, to taste
• Salsa (optional)

Instructions:

1. Cook the turkey bacon in a non-stick skillet over medium heat until crispy, then remove from the skillet and crumble into small pieces.
2. In the same skillet, sauté the diced onions, bell peppers, and tomatoes until tender, about 5 minutes.
3. In a separate bowl, whisk the egg whites with salt and pepper.
4. Pour the egg whites over the vegetables and cook until the eggs are fully set, stirring occasionally to scramble.
5. Once the eggs are cooked, stir in the crumbled turkey bacon and shredded cheese. Remove from heat.
6. Warm the tortillas in the skillet for about 30 seconds on each side.
7. Spoon the egg mixture onto the center of each tortilla, then roll it up tightly into a burrito.
8. Serve with salsa on the side, if desired.

This egg white and turkey bacon breakfast burrito is a delicious and filling way to enjoy a high-protein, low-fat meal on the go. The combination of egg whites, turkey bacon, and veggies provides a great balance of nutrients that will keep you energized throughout the morning. It’s a perfect breakfast for those who need something quick, nutritious, and satisfying.

Egg White Protein Pancakes

These egg white protein pancakes are a healthy twist on a classic breakfast favorite. With the addition of protein powder, they become even more filling and perfect for anyone looking to boost their protein intake. These pancakes are fluffy, light, and surprisingly filling, making them a great choice for an energizing start to the day.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup rolled oats
• 1/4 cup vanilla or unflavored protein powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 tsp cinnamon
• Pinch of salt
• Non-stick cooking spray or a small amount of coconut oil
• Fresh berries and a drizzle of maple syrup for topping (optional)

Instructions:

1. In a blender, combine the egg whites, rolled oats, protein powder, baking powder, vanilla extract, almond milk, cinnamon, and salt. Blend until smooth and well combined.
2. Heat a non-stick skillet over medium heat and spray with cooking spray or add a small amount of coconut oil.
3. Pour the pancake batter onto the skillet in small rounds, about 2–3 inches wide. Cook for 2–3 minutes on each side, or until bubbles form and the edges begin to set. Flip and cook for another minute until golden brown.
4. Remove the pancakes from the skillet and stack them on a plate.
5. Top with fresh berries and a drizzle of maple syrup, if desired.

These egg white protein pancakes are a nutritious and filling breakfast option that’s high in protein and low in fat. They’re perfect for anyone looking to refuel after a workout or simply wanting a hearty breakfast that will keep them satisfied for hours. The fluffy texture and customizable toppings make this recipe a delicious and healthy start to any morning.

Egg White Breakfast Tacos with Salsa and Spinach

These egg white breakfast tacos are a great way to enjoy a flavorful, high-protein meal that’s light yet satisfying. Packed with fresh spinach, a touch of salsa, and topped with creamy avocado, these tacos are perfect for those who want a quick yet nutritious breakfast. The soft corn tortillas and the scrambled egg whites provide the ideal base for a fresh, healthy start to your day.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1 cup fresh spinach leaves, chopped
• 1/2 cup salsa (mild or spicy, based on preference)
• 2 small corn tortillas
• 1/2 avocado, sliced
• 1 tbsp olive oil or non-stick cooking spray
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat. Add the spinach leaves and cook for 2–3 minutes until wilted.
2. In a bowl, whisk the egg whites with a pinch of salt and pepper.
3. Pour the egg whites into the skillet with the spinach and cook for 3–4 minutes, gently stirring to scramble the eggs as they cook.
4. While the eggs cook, warm the corn tortillas in a separate skillet or microwave.
5. Once the eggs are fully scrambled, divide the mixture between the two tortillas.
6. Top each taco with a spoonful of salsa and a few slices of avocado.
7. Garnish with fresh cilantro, and serve immediately.

These egg white breakfast tacos are a delicious, healthy alternative to traditional breakfast options. With the combination of protein-packed egg whites, vibrant spinach, and creamy avocado, you’ll feel satisfied and energized for the day ahead. The salsa adds a refreshing kick to this light, yet flavorful meal, making it perfect for anyone who loves a savory breakfast on the go.

Egg White Veggie and Quinoa Breakfast Bowl

This egg white veggie and quinoa breakfast bowl is a wholesome, filling option for anyone looking for a hearty and nutritious start to their day. Packed with protein, fiber, and healthy fats, this dish is perfect for meal prep or a quick breakfast. The addition of quinoa gives this bowl a satisfying, hearty texture, while the egg whites and vegetables provide plenty of vitamins and nutrients.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup cooked quinoa (about 1/4 cup uncooked)
• 1/2 cup bell peppers, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green onions, chopped
• 1/4 avocado, diced
• Salt and pepper, to taste
• 1 tbsp olive oil
• Hot sauce or salsa, for serving (optional)

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Heat olive oil in a skillet over medium heat and add the diced bell peppers. Cook for 3–4 minutes until softened.
3. Add the cherry tomatoes and cook for an additional 2 minutes until they start to release their juices.
4. Pour in the egg whites and scramble with the vegetables for about 3–4 minutes, or until fully set.
5. In a serving bowl, layer the cooked quinoa on the bottom.
6. Spoon the scrambled egg whites and veggies on top of the quinoa.
7. Garnish with diced avocado, green onions, and a drizzle of hot sauce or salsa, if desired.
8. Serve immediately.

This egg white veggie and quinoa breakfast bowl is a power-packed meal that keeps you feeling full and energized throughout the day. The combination of protein from the egg whites and quinoa, along with the healthy fats from avocado, makes for a balanced, nutritious breakfast. Whether you’re fueling up for a busy day or preparing a meal ahead of time, this bowl offers a satisfying and delicious way to start your morning.

Egg White and Cottage Cheese Breakfast Parfait

This egg white and cottage cheese breakfast parfait is a unique twist on a classic breakfast parfait. By incorporating egg whites into the mix, you get a protein-packed start to your day. The cottage cheese adds a creamy texture, while fresh berries provide natural sweetness and antioxidants. This parfait is great for meal prepping and is a great option for those who prefer a lighter, cooler breakfast.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup low-fat cottage cheese
• 1/2 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tbsp honey or maple syrup (optional)
• 1/4 tsp vanilla extract
• 1/4 cup granola (optional for crunch)
• Mint leaves for garnish (optional)

Instructions:

1. In a non-stick skillet, heat the egg whites over medium heat, stirring frequently to make scrambled eggs. Cook for 3–4 minutes until fully set and fluffy.
2. In a small bowl, combine the cottage cheese and vanilla extract. Stir until smooth.
3. In serving glasses or bowls, layer the cottage cheese mixture and scrambled egg whites. Add a layer of mixed berries on top.
4. Drizzle with honey or maple syrup for added sweetness if desired.
5. Top with granola for crunch, and garnish with mint leaves.
6. Serve immediately or refrigerate for later.

This egg white and cottage cheese breakfast parfait is a refreshing and nutrient-dense way to kick-start your morning. The combination of protein-rich egg whites and cottage cheese provides a creamy, satisfying texture, while the fresh berries add natural sweetness and antioxidants. This parfait is light yet filling, making it perfect for a quick, nutritious breakfast or snack.

Egg White Sweet Potato Hash

This egg white sweet potato hash is a vibrant and flavorful breakfast packed with protein, fiber, and complex carbs. The combination of tender roasted sweet potatoes, sautéed veggies, and scrambled egg whites creates a filling meal that provides lasting energy throughout the day. It’s perfect for those who want a savory, nutritious breakfast with a touch of sweetness from the potatoes.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup diced bell peppers (any color)
• 1/4 cup red onion, finely chopped
• 1/4 cup spinach, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp paprika or chili powder
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with a little olive oil, salt, pepper, and paprika. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.
3. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the red onion and bell peppers and sauté for 3–4 minutes until softened.
4. Add the spinach and cook for another 1–2 minutes until wilted.
5. In a separate bowl, whisk the egg whites with a pinch of salt and pepper.
6. Pour the egg whites into the skillet with the veggies, stirring gently to scramble. Cook until the eggs are fully set, about 3–4 minutes.
7. Once the sweet potatoes are done, remove them from the oven and add them to the skillet with the scrambled eggs and veggies.
8. Gently stir everything together and garnish with fresh cilantro or parsley.

This egg white sweet potato hash is an excellent choice for anyone looking for a hearty, nutritious breakfast that’s both savory and satisfying. The sweetness of the roasted sweet potatoes pairs perfectly with the savory scrambled egg whites and veggies, offering a balance of flavors that will keep you full and energized. It’s also easy to adjust with your favorite vegetables or spices, making it a versatile and delicious option for busy mornings.

Egg White Protein Smoothie Bowl

If you’re looking for a refreshing and nutritious breakfast that’s also packed with protein, this egg white protein smoothie bowl is a perfect choice. Made with egg whites, fruits, and a little protein powder, this smoothie bowl is thick, creamy, and can be customized with your favorite toppings for a delicious and satisfying meal. It’s a fun twist on the classic smoothie.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup frozen mixed berries (blueberries, strawberries, raspberries)
• 1/2 banana, frozen
• 1/4 cup vanilla protein powder
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 tbsp chia seeds or flaxseeds (optional)
• Toppings: granola, fresh fruit, shredded coconut, almonds (optional)

Instructions:

1. In a blender, combine the egg whites, frozen berries, banana, protein powder, and almond milk. Blend until smooth and thick.
2. If the smoothie is too thick, add more almond milk a little at a time until you reach the desired consistency.
3. Pour the smoothie into a bowl.
4. Top with your favorite toppings, such as granola, fresh fruit, chia seeds, or shredded coconut.
5. Serve immediately with a spoon.

This egg white protein smoothie bowl is a fantastic way to get your protein fix in a refreshing and fun format. The thick, creamy texture is perfect for those who want a satisfying breakfast that’s light but still filling. With endless topping options, you can customize this bowl to suit your taste and nutrition needs. It’s perfect for anyone who wants a quick, portable, and delicious meal to start their day.

Egg White and Veggie-Stuffed Bell Peppers

These egg white and veggie-stuffed bell peppers are a nutritious, protein-rich breakfast that’s perfect for meal prep or a weekend brunch. The bell peppers provide a natural vessel for the scrambled egg whites and vegetables, making for a wholesome and satisfying breakfast. With the added benefit of being low-carb and full of vitamins, this dish is both delicious and nutritious.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 4 bell peppers, halved and seeded
• 1/2 cup chopped onions
• 1/2 cup diced tomatoes
• 1/4 cup spinach, chopped
• 1/2 cup low-fat shredded cheese (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half and remove the seeds. Place them on a baking sheet, cut side up.
3. Heat olive oil in a skillet over medium heat and add the onions. Sauté for 3–4 minutes until softened.
4. Add the diced tomatoes and spinach to the skillet and cook for another 2–3 minutes until the spinach is wilted.
5. In a separate bowl, whisk the egg whites with salt and pepper.
6. Pour the egg whites into the skillet with the veggies and cook for 3–4 minutes, scrambling the eggs until fully cooked.
7. Spoon the scrambled egg mixture into each bell pepper half, packing it in tightly.
8. If desired, sprinkle a small amount of shredded cheese on top of each stuffed pepper.
9. Place the stuffed peppers in the oven and bake for 10–12 minutes, or until the peppers are tender.
10. Garnish with fresh herbs and serve immediately.

These egg white and veggie-stuffed bell peppers are an excellent way to enjoy a high-protein, low-carb breakfast that’s bursting with flavor and nutrients. The bell peppers provide a healthy and delicious way to hold the scrambled egg whites and veggies, while the optional cheese adds a rich, creamy finish. This dish is perfect for meal prep and can be enjoyed hot or cold, making it a great breakfast option for busy mornings.

Egg White and Smoked Salmon Breakfast Bowl

This egg white and smoked salmon breakfast bowl is a luxurious yet light breakfast that combines the rich flavors of smoked salmon with the protein-packed goodness of egg whites. With a base of quinoa or brown rice, fresh veggies, and a drizzle of olive oil, it’s a satisfying, nutrient-dense breakfast that’s perfect for anyone looking for a healthy and gourmet start to the day.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup cooked quinoa or brown rice
• 3 oz smoked salmon, thinly sliced
• 1/4 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1 tbsp olive oil
• 1 tbsp capers (optional)
• Fresh dill or parsley for garnish
• Lemon wedge for serving

Instructions:

1. Cook the quinoa or brown rice according to package instructions and set aside.
2. Heat the olive oil in a skillet over medium heat. Pour in the egg whites, seasoning with salt and pepper, and scramble until fully cooked (about 3–4 minutes).
3. In a serving bowl, layer the quinoa or rice as the base.
4. Top with the scrambled egg whites, smoked salmon, avocado slices, and cucumber.
5. Add capers for an extra burst of flavor if desired.
6. Garnish with fresh dill or parsley and serve with a wedge of lemon for squeezing over the bowl.

This egg white and smoked salmon breakfast bowl is a sophisticated yet simple meal that is packed with protein, healthy fats, and omega-3s. The combination of savory smoked salmon and creamy avocado perfectly complements the light scrambled egg whites, making this bowl both delicious and nourishing. Whether for a weekend brunch or a high-protein breakfast to start your day, it’s an elegant and fulfilling choice.

Egg White Chia Pudding Parfait

This egg white chia pudding parfait combines the creamy texture of chia pudding with the light fluffiness of scrambled egg whites for a deliciously unique breakfast. Packed with protein, fiber, and healthy fats, this parfait is perfect for those who want a make-ahead breakfast that’s both nutritious and indulgent.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1/2 cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup (optional)
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup chopped nuts (almonds, walnuts, or pistachios)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, vanilla extract, and honey (if using). Stir well, cover, and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
2. Heat a non-stick skillet over medium heat and pour in the egg whites. Cook for 3–4 minutes, stirring occasionally, until fully scrambled and fluffy. Season with salt and pepper to taste.
3. Once the chia pudding has set and thickened, spoon it into serving glasses or bowls.
4. Layer the scrambled egg whites on top of the chia pudding.
5. Top with mixed berries and a sprinkle of chopped nuts for crunch and added flavor.
6. Serve immediately or refrigerate for later.

This egg white chia pudding parfait is a creative and nutritious breakfast that’s packed with protein, fiber, and healthy fats. The chia pudding provides a creamy texture that pairs beautifully with the light, fluffy scrambled egg whites. With fresh berries and nuts added for crunch, this parfait makes a satisfying and energizing meal, perfect for a healthy breakfast that can be prepared in advance.

Egg White and Mushroom Frittata

This egg white and mushroom frittata is a flavorful, low-calorie breakfast that’s simple to make and perfect for a hearty start to your day. Packed with sautéed mushrooms, onions, and fresh herbs, the frittata is an easy one-pan meal that’s great for meal prep or a quick weekend breakfast with family or friends.

Ingredients:

• 25 egg whites (about 3 cups liquid egg whites)
• 1 cup sliced mushrooms (button, cremini, or any variety)
• 1/4 cup chopped onion
• 1 tbsp olive oil
• 1/4 cup fresh parsley or basil, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan or feta cheese (optional)
• Fresh greens for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onions and mushrooms, and sauté for about 5–6 minutes until the mushrooms are soft and browned.
3. In a bowl, whisk the egg whites with salt, pepper, and fresh herbs.
4. Pour the egg whites into the skillet with the sautéed mushrooms and onions. Stir to combine and cook on the stovetop for about 2–3 minutes, allowing the eggs to set slightly around the edges.
5. Transfer the skillet to the oven and bake for 10–12 minutes, or until the eggs are fully set and the top is lightly golden.
6. If desired, sprinkle the frittata with grated Parmesan or feta cheese during the last 2 minutes of baking for added flavor.
7. Once done, remove from the oven and allow it to cool for a few minutes before slicing into wedges.
8. Serve with fresh greens or a side of fruit, if desired.

This egg white and mushroom frittata is a light yet satisfying breakfast that’s packed with savory flavors and essential nutrients. The combination of egg whites, sautéed mushrooms, and fresh herbs makes for a healthy and filling meal that’s easy to prepare and can be enjoyed for breakfast, brunch, or even lunch. The addition of Parmesan or feta cheese adds a burst of flavor, making this frittata both nutritious and delicious.

Note: More recipes are coming soon!