Description
These Egg White Muffins are a healthy and delicious breakfast option packed with protein and veggies. Easy to make, perfect for meal prep, and customizable to suit your taste!
Ingredients
Scale
Egg White Muffins:
- 2 cups egg whites (about 12 large egg whites)
- 1/2 cup chopped spinach
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded low-fat cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly coat a 12-cup muffin tin with nonstick cooking spray.
- Prepare the egg mixture: In a large mixing bowl, whisk the egg whites until slightly frothy. Stir in the chopped spinach, bell pepper, green onions, shredded cheese, garlic powder, salt, and black pepper.
- Fill the muffin cups: Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake: Bake for 18–20 minutes or until the egg whites are fully set and the tops are lightly golden.
- Cool and serve: Let cool for a few minutes before removing from the tin. Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Feel free to customize with your favorite veggies like mushrooms, zucchini, or tomatoes.
- To make it dairy-free, omit the cheese or use a plant-based alternative.
- These muffins are perfect for meal prep and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 0g
- Sodium: 140mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 5mg
