Egg White Muffins with Veggies
Egg White Muffins with Veggies are a delicious, guilt-free breakfast option that combines fluffy egg whites with a medley of fresh vegetables. Ideal for busy mornings or relaxed brunches, these muffins are simple to prepare and customizable to suit your taste. Packed with protein and nutrients, they’re perfect for meal prepping or enjoying at any time of the day. Whip up a batch for a nourishing start!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups egg whites
- 1 cup fresh spinach, chopped
- 1 cup bell peppers, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/2 cup onion, diced
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and spray a muffin tin with cooking spray.
- In a bowl, mix chopped spinach, bell peppers, cherry tomatoes, onion, salt, and pepper.
- Pour in egg whites and stir until combined.
- Fill each muffin cup about three-quarters full with the mixture.
- Bake for 20-25 minutes until puffy and lightly golden.
- Let cool for 5 minutes before removing from the tin.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by adding your favorite veggies or cheese for extra flavor. For added protein, consider mixing in cooked sausage or bacon bits. Store muffins in an airtight container in the fridge for up to 5 days.