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.
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)
Instructions
1. Wash and finely chop bell peppers, spinach, onion, and tomatoes. Sauté if needed to remove moisture.
2. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
3. Whisk egg whites in a bowl with salt, pepper, and optional herbs.
4. Divide chopped veggies evenly among muffin cups.
5. Pour egg whites into cups, filling each 3/4 full.
6. Bake for 20–22 minutes or until muffins are set and golden.
7. Let cool slightly before removing. Enjoy warm or store for later.
Notes
To avoid soggy muffins, sauté moisture-heavy vegetables like mushrooms or spinach.
Muffins can be stored in the fridge for 5 days or frozen for up to a month.
- Prep Time: 10
- Cook Time: 22
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 60
- Sugar: 1
- Sodium: 150
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 11
- Cholesterol: 0
Keywords: egg white muffins, healthy breakfast, low carb, high protein, muffin meal prep