Description
These Egg White Muffins with Veggies are a protein-packed, low-carb, and colorful breakfast option perfect for meal prep or busy mornings. They’re light, fluffy, easy to customize, and delicious hot or cold.
Ingredients
12 egg whites
1 cup cherry tomatoes, diced
1 cup spinach, chopped
1 cup bell peppers, diced
1/4 cup green onions, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar or crumbled feta (optional)
Cooking spray or olive oil for greasing
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a non-stick muffin tin or use silicone liners.
2. Dice cherry tomatoes, bell peppers, and green onions. Chop the spinach roughly.
3. Evenly distribute vegetables among muffin cups, filling each about halfway. Add cheese if using.
4. Pour egg whites into each cup until 3/4 full. Avoid overfilling.
5. Sprinkle salt and pepper over each.
6. Bake for 20–25 minutes, or until the tops are puffed and set.
7. Let muffins cool in the pan for 5 minutes before removing. Run a knife around edges if needed.
8. Serve warm, or cool completely for storage.
Notes
Do not overfill the muffin cups; egg whites expand while baking.
Pat any thawed frozen vegetables dry to prevent watery muffins.
Silicone muffin cups make for the easiest cleanup and release.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1g
- Sodium: 160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg
Keywords: meal prep, high protein, healthy breakfast, egg whites