Egg White Muffins with Veggies
Egg white muffins with veggies are a protein-packed breakfast option that combines fluffy egg whites with vibrant vegetables for a delicious and nutritious start to your day. Perfect for meal prep, these bite-sized delights can be customized with your favorite ingredients, making them not only healthy but also incredibly versatile. Whether you’re looking for a quick grab-and-go option or something to impress at brunch, these muffins will surely satisfy your cravings while brightening up your breakfast routine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup liquid egg whites
- 1/2 cup bell peppers (chopped)
- 1/2 cup fresh spinach (chopped)
- 1 small onion (finely chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese (crumbled) (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a skillet over medium heat, sauté the chopped onion for about 3 minutes until translucent. Add the bell peppers and spinach; cook until wilted. Season with salt and pepper.
- In a large bowl, whisk the egg whites until frothy. Fold in the sautéed veggies and cheese if using.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes or until tops are golden brown and set.
- Allow to cool slightly before removing from the tin and serve warm.
Nutrition
- Serving Size: 1 muffin (approximately 60g)
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg