Bursting with bite-sized energy and vegetable goodness, these egg white protein muffins are perfectly portable and addictively delicious.


  • olive oil
  • 1 cup
    cooked quinoa
  • 2 handfuls
    baby spinach, chopped
  • 1/4 cup
    chopped sun-dried tomatoes
  • 1/4 cup
    chopped pitted olives
  • 1/2 cup
    feta cheese, chopped or crumbled
  • 1 carton


  • Preheat oven to 350°F.

  • Grease muffin tin by pouring a small amount of olive oil in each cup. Swirl the olive oil around so that it covers the bottom and the sides.

  • Add quinoa to each cup, enough to cover the bottom of the cup and pack it down like a crust. About 1 teaspoon per cup.

  • Layer on spinach, sun-dried tomatoes, olives, and feta.

  • Pour AllWhites over cheese and veggies, filling the container to the brim.

  • Bake for 10-12 minutes. Allow to cool in the pan until pan is cool enough to handle. Use a knife to remove egg cups from the muffin tin carefully.

  • Enjoy!

  • Credit to Athlete Food

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