Egg White Muffins with Veggies
Egg white muffins with veggies are a healthy, protein-packed breakfast that brightens your mornings. These fluffy, bite-sized treats combine egg whites with a colorful mix of vegetables, making them perfect for meal prep or a quick snack on the go. Customizable and nutritious, these muffins are not only delicious but also incredibly easy to make, ensuring you start your day off right!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 2 cups liquid egg whites
- 1 cup bell peppers, diced (any color)
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- ½ cup onion, diced (green onions optional)
- ½ cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with nonstick spray.
- Chop bell peppers, onion, cherry tomatoes, and spinach into small pieces.
- In a large bowl, whisk the egg whites until slightly frothy.
- Stir in the chopped vegetables and seasonings to taste (salt and pepper).
- Pour the mixture evenly into the muffin tin cups and sprinkle cheese on top if desired.
- Bake for 20-25 minutes or until puffed up and golden brown.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg