Description
These Egg White Muffins with Veggies are the perfect protein-packed breakfast or snack. Light, flavorful, and full of nutritious vegetables, they’re easy to prep ahead and take on the go. Whether you’re sticking to a healthy routine or simply want a fuss-free morning meal, these muffins deliver convenience and taste in every bite.
Ingredients
2 cups egg whites
1 cup cherry tomatoes, chopped
1 cup fresh spinach, chopped
1/2 cup bell peppers, finely diced (any color)
1/3 cup shredded cheese (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Non-stick cooking spray or 1 tablespoon olive oil
Instructions
1. Lightly grease a 12-cup muffin tin with non-stick spray or line with silicone cups.
2. Preheat oven to 375°F (190°C).
3. Chop cherry tomatoes, spinach, and bell peppers into small, even pieces.
4. Divide the veggies evenly among the muffin cups, filling each halfway.
5. Pour egg whites into each cup until almost full, leaving a bit of space.
6. Season each with salt and pepper. Add shredded cheese if using.
7. Bake for 20–25 minutes, until egg whites are set and tops are lightly golden.
8. Let cool slightly in the tin before removing. Serve warm or store for later.
Notes
Chop vegetables small to ensure even cooking and better texture distribution.
Don’t overfill the muffin cups to prevent spillage.
Let muffins cool before removing to maintain shape and fluffiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1
- Sodium: 135
- Fat: 1.5
- Saturated Fat: 0.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 1.2
- Fiber: 0.3
- Protein: 7
- Cholesterol: 5
Keywords: meal prep, egg white, high protein