Description
Light, fluffy, and filled with fresh vegetables, these Egg White Muffins with Veggies are a healthy, protein-packed way to start your day. They’re great for meal prep, low in carbs, and easy to reheat for breakfast on the go or a midday snack.
Ingredients
2 cups egg whites
½ cup cherry tomatoes, halved
1 cup fresh spinach, chopped
½ cup bell peppers, diced
¼ cup green onions, sliced
¼ teaspoon salt
⅛ teaspoon black pepper
Olive oil spray, for greasing
Instructions
1. Preheat oven to 350°F (175°C) and grease a nonstick muffin tin with olive oil spray.
2. Prepare vegetables: halve cherry tomatoes, chop spinach, dice bell peppers, and slice green onions.
3. Optional: sauté spinach and bell peppers in a skillet with a touch of olive oil for 2–3 minutes to soften.
4. Distribute veggies evenly into the muffin cups, filling them halfway.
5. Pour egg whites over the veggies until each cup is nearly full.
6. Season each muffin with salt and pepper.
7. Bake for 20–25 minutes or until muffins are puffed and tops are set.
8. Let cool for 5 minutes, loosen gently with a knife, and serve or cool completely for storage.
Notes
Spray muffin tins thoroughly or use silicone liners for easy release.
Customize with cheese or pre-cooked meats for added flavor.
Avoid overfilling to prevent overflow as the egg whites puff when baked.
Nutrition
- Serving Size: 1 muffin
- Calories: 35
- Sugar: 0.8
- Sodium: 110
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 1.5
- Fiber: 0.3
- Protein: 6.2
- Cholesterol: 0
Keywords: egg white muffins, meal prep breakfast, healthy muffin, low carb muffin