Egg White Muffins with Veggies

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Whether you’re looking for a protein-packed breakfast or a low-carb snack on the go, these Egg White Muffins with Veggies are your answer. Light, fluffy, and filled with colorful vegetables, they make eating healthy effortless and delicious. Each bite is packed with savory flavor and satisfying texture, all while being completely customizable to your taste.

Perfect for busy mornings, these muffins can be made ahead of time and stored for easy grab-and-go fuel. Plus, they’re naturally gluten-free, dairy-optional, and keto-friendly depending on your veggie choices. The balance of egg whites and vibrant ingredients like cherry tomatoes and spinach make them a light but nourishing way to start your day.

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Can I Use Whole Eggs Instead of Just Egg Whites?

Absolutely! If you’re not specifically avoiding yolks, you can use whole eggs for a richer, more filling muffin. Just keep in mind that the texture will be slightly more dense and the color a bit more golden. If using whole eggs, you’ll want to adjust the amount slightly—generally, 1 whole egg equals 2 egg whites.

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Ingredients for the Egg White Muffins with Veggies

Egg Whites – The base of this recipe, they provide a high-protein, low-fat foundation that keeps things light and fluffy.

Cherry Tomatoes – Adds a juicy burst of flavor and natural sweetness that balances the savory elements.

Spinach – A nutrient-rich green that wilts beautifully into the egg mixture and offers an earthy flavor.

Bell Peppers – Use red, yellow, or orange for sweetness and crunch. They brighten the muffins visually and flavor-wise.

Green Onions – For a mild oniony kick without overpowering the rest of the flavors.

Salt & Pepper – Essential seasonings to bring out the full flavor of your ingredients.

Optional Cheese (like feta or shredded cheddar) – Adds creaminess and a boost of savory depth if you’re including dairy.

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How To Make the Egg White Muffins with Veggies

Step 1: Prep Your Muffin Tin

Start by preheating your oven to 375°F (190°C). Lightly grease a non-stick muffin tin with olive oil spray or line it with silicone muffin cups to prevent sticking.

Step 2: Chop the Veggies

Dice the cherry tomatoes, bell peppers, and green onions. Roughly chop the spinach. Make sure everything is bite-sized so it distributes evenly in the muffin cups.

Step 3: Fill the Cups with Veggies

Evenly divide your chopped vegetables among the muffin cups. Fill each about halfway to make room for the egg whites. If you’re using cheese, sprinkle a bit into each cup now.

Step 4: Add Egg Whites

Carefully pour egg whites over the veggies until each muffin cup is about 3/4 full. Be careful not to overfill as they will puff up while baking.

Step 5: Season and Bake

Sprinkle each muffin with salt and pepper. Place the tray in the oven and bake for 20–25 minutes, or until the tops are set and slightly golden.

Step 6: Cool and Remove

Let the muffins cool in the tin for 5 minutes before gently removing them. Run a knife around the edges if needed. Enjoy warm or let them cool completely for storage.

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Serving and Storing Your Egg White Muffins with Veggies

These muffins are delicious served warm straight from the oven, but they’re just as tasty chilled or reheated. Pair a couple with fresh fruit for a light breakfast or serve alongside a slice of avocado toast for something heartier. They’re also perfect tucked into lunchboxes or as a mid-afternoon protein boost.

To store, place cooled muffins in an airtight container and refrigerate for up to 5 days. For longer storage, freeze them individually and reheat in the microwave or oven as needed. Just wrap them in parchment or place in a freezer-safe bag.

Frequently Asked Questions

How do I prevent the muffins from sticking to the pan?

Using a non-stick muffin tin and lightly greasing with spray oil helps a lot. Silicone muffin cups are also an excellent no-stick alternative.

Can I use frozen vegetables?

Yes, but make sure they’re thawed and patted dry. Too much moisture will prevent the egg whites from setting properly.

What kind of cheese works best?

Feta, goat cheese, shredded cheddar, or mozzarella all work well. Go for bold flavors if you want a more savory bite.

Can I make these ahead for meal prep?

Definitely. These are a meal prep favorite. They keep well in the fridge or freezer and reheat in seconds.

Are these muffins kid-friendly?

Yes! You can adjust the veggies to suit your child’s preferences. Milder flavors like sweet peppers and a touch of cheese make them more appealing to younger eaters.

Can I add meat to these?

Of course. Crumbled turkey sausage, diced ham, or cooked bacon make great protein additions. Just add them in with the veggies before pouring in the egg whites.

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Want More Breakfast Ideas That Start Your Day Right?

If you enjoyed these Egg White Muffins with Veggies, here are more wholesome breakfast recipes to inspire your mornings:

• Try this fruity and protein-rich Blueberry Cottage Cheese Breakfast Bake for a cozy morning meal.
• Love something savory? Don’t miss this Cheesesteak Tortellini in Rich Provolone Sauce—it makes a fabulous brunch twist.
• Make your weekend mornings magical with the Lemon Raspberry Swirl Cheesecake Cups.
• For a heartier veggie-packed start, whip up Skillet Ricotta Pasta with Roasted Broccoli and turn it into a brunch bowl.

Looking for more real-life cooking inspiration?
Check out my daily kitchen stories and new recipe shares on Pinterest: Life with Jam on Pinterest

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest meal prep or breakfast board so it’s always ready when your mornings get hectic.

And when you make them, I’d love to know how yours turned out! Did you go with cheese or keep it dairy-free? Maybe added some turkey sausage? Drop a comment and share your spin—let’s inspire each other to eat better, together.

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