Name: Egg White Muffins with Veggies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1200 ml egg whites; 1 cup chopped bell peppers; 1 cup chopped spinach; 1/4 cup finely chopped red onion; 1/2 cup sliced cherry tomatoes; olive oil spray; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried oregano or basil (optional)

These Egg White Muffins with Veggies are the perfect answer to busy mornings when you need a protein-packed breakfast that doesn’t compromise on flavor. Light, fluffy, and bursting with colorful vegetables, each bite brings a satisfying combination of texture and taste that keeps you going all morning.

Made in a muffin tin for convenient portioning, they’re ideal for meal prep and can be enjoyed warm or cold. Whether you’re trying to eat healthier, cut back on carbs, or simply make mornings easier, these egg white muffins are a delicious solution that suits every lifestyle.

Why You’ll Love This Egg White Muffins with Veggies

These muffins are more than just easy to make. They’re low in calories, high in protein, and super customizable depending on your veggie drawer. Plus, they reheat beautifully, making them a go-to grab-and-go breakfast or snack. Great for kids and adults alike, they offer a clean, nutritious option without the fuss.

What Kind of Vegetables Work Best in Egg White Muffins?

You can truly get creative with the vegetables in this recipe. Bell peppers, spinach, mushrooms, tomatoes, and even shredded zucchini all work wonderfully. Just make sure to sauté or drain high-moisture veggies first to avoid soggy muffins. And don’t forget to season generously—egg whites love herbs and spices!

Ingredients for the Egg White Muffins with Veggies

Egg white muffins are simple yet power-packed with clean ingredients that nourish and energize. Each component is thoughtfully chosen to enhance both nutrition and flavor:

Egg Whites: The star of the show, egg whites provide lean protein that forms the base of these fluffy muffins.
Bell Peppers: Bright and sweet, chopped bell peppers add crunch and color.
Spinach: A handful of fresh spinach delivers vitamins and that beautiful green hue.
Red Onion: Finely chopped for a mild, savory kick that balances the sweetness of the peppers.
Cherry Tomatoes: Sliced and juicy, these add a fresh, slightly tangy burst.
Olive Oil Spray: A light coating to keep the muffins from sticking without excess fat.
Salt and Pepper: Essential for bringing all the flavors together.
Dried Oregano or Basil (optional): For a herby note that elevates the overall taste.

How To Make the Egg White Muffins with Veggies

Step 1: Prep the Veggies

Wash and finely chop the bell peppers, spinach, red onion, and cherry tomatoes. Sauté any ingredients with high water content like spinach or mushrooms to avoid sogginess.

Step 2: Prepare the Muffin Tin

Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with olive oil spray to prevent sticking.

Step 3: Mix the Egg Whites

Pour the egg whites into a large mixing bowl and season with salt, pepper, and dried herbs if using. Whisk to combine.

Step 4: Assemble the Muffins

Evenly distribute the chopped vegetables into each muffin cup. Then carefully pour the seasoned egg whites over the veggies, filling each cup about three-quarters full.

Step 5: Bake

Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until the muffins are set and lightly golden on top.

Step 6: Cool and Serve

Allow the muffins to cool in the tin for a few minutes before removing. Serve immediately or let cool completely and store for later.

Serving and Storing These Egg White Muffins with Veggies

This recipe makes 12 egg white muffins, which typically feeds about 4 to 6 people depending on serving size. They’re wonderful served warm straight out of the oven, but they also hold up beautifully as a meal prep item for the week.

To store, let the muffins cool completely, then transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag. Simply reheat in the microwave or toaster oven before serving.

What to Serve With Egg White Muffins with Veggies?

Avocado Toast

Creamy, buttery avocado toast makes a fantastic, fiber-rich side.

Greek Yogurt with Honey

Add a creamy and slightly sweet contrast with a bowl of Greek yogurt and a drizzle of honey.

Whole Grain Toast

Simple and satisfying, whole grain toast adds a crunchy base for extra fuel.

Fresh Fruit Salad

A refreshing mix of berries, melon, and citrus pairs perfectly with the savory muffins.

Roasted Sweet Potatoes

Warm, caramelized sweet potatoes offer a grounding, hearty option.

Cottage Cheese and Berries

High in protein and light on calories, this duo complements your muffins perfectly.

Green Smoothie

Blend up kale, banana, and almond milk for a vitamin-packed breakfast drink.

Salsa or Hot Sauce

If you like a little zing, top your muffins with your favorite salsa or dash of hot sauce.

Want More Breakfast Ideas with a Healthy Spin?

If you loved these egg white muffins, you’ll definitely want to check out these delicious recipes too:

Save This Pin For Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

Let me know in the comments how your batch turned out. Did you stick to the classic veggie mix, or did you get creative with the ingredients?

I love seeing your twists and ideas! And if you’ve got any questions, don’t hesitate to ask.

Explore beautifully curated health-boosting drinks on NoraNosh Recipes on Pinterest and discover your new go-to for feeling great!

Egg White Muffins with Veggies

Author: Nora
Total Time: 32
Yield: 12 muffins
Diet: Low Fat

Print Recipe

Description

Start your day energized with these fluffy, protein-packed *Egg White Muffins with Veggies*. Perfect for busy mornings, they’re easy to make, low in calories, and loaded with fresh vegetables. Whether you’re seeking *quick breakfast ideas*, *healthy snacks*, or a *meal prep option*, this simple yet flavorful recipe fits the bill. It’s an *easy recipe* for those who love nutritious *food ideas* that don’t skimp on taste or convenience.