This post has been sponsored by Nestlé Coffee Partners. All thoughts and opinions are my own.
My mornings don’t start until I’ve had my first cup of coffee & one thing I love is to try a new blend to pair with my favorite breakfasts. While I was at Randall’s, I saw the new Starbucks® Savory Mornings Blend coffee & I knew I had to try it! It’s the most amazing flavor with hints of herbs that really enhance my favorite egg white muffins!
I’ve been a bit obsessed with the pour-over method with my Starbucks Savory Mornings Blend. I can take in the beautiful aromas of my coffee & be mindful, and enjoy the moment. But for the moments I am in a crazy hurry? I also saw at Randall’s that the Starbucks Savory mornings blend comes in K-Cup® Pods; those will come in handy (there’s even a coupon for them on the Randall’s app!).
My family’s favorite breakfast is egg white muffins! They’re so easy to make & store in the fridge for those hectic mornings where you only have time to brew your favorite Starbucks Savory Mornings Blend.
During your next Randalls visit, be sure to pick up Starbucks Savory Mornings Blend and find your perfect morning pairing with these Egg White Muffins!
Makes 12 egg white muffins
Time: 35 minutes
- 2 1/2 cups of egg whites
- Your pick of mix-ins (here are my go-to 3 ways):
- 1 head of broccoli chopped & 1 cup of gouda
- 1 cup of spinach chopped & 1 cup of sharp cheddar
- leftovers surprise!
My personal favorite is leftovers surprise; that half a chicken breast, a few tablespoons of nacho meat & who left the sprinkle of feta in the fridge? I use all the leftovers in my fridge to make unique egg white muffin combos that my family always loves! Make sure you chop all ingredients into small pieces.
Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
Fill each muffin cup 1/3rd of a way full with your favorite egg white omelet mix-in combinations.
Bake the muffins for 20 to 25 minutes or until the egg whites are fully cooked.
Let the egg white muffins cool before letting them free with a small spatula.
To store, transfer the fully cooled muffins to a sealable plastic bag and store them in the fridge for up to 4 days or in the freezer for a month.
To re-heat egg white muffins:
From fridge – 20 seconds
From freezer – 45 seconds