Description
These Egg White Muffins with Veggies are a protein-packed, low-calorie breakfast perfect for meal prep. Made with fluffy egg whites, fresh vegetables, and simple seasoning, they’re healthy, freezer-friendly, and great for busy mornings or post-workout meals.
Ingredients
1200 ml egg whites
1 cup spinach, finely chopped
1/2 cup red bell pepper, diced
1/4 cup onion, finely chopped
1/2 cup cherry tomatoes, quartered
1/2 tsp salt
1/4 tsp black pepper
Olive oil spray
Instructions
1. Preheat your oven to 350°F (175°C). Spray a muffin tin with olive oil spray.
2. Chop the spinach, red bell pepper, onion, and cherry tomatoes into small, even pieces.
3. Sauté the onion and bell pepper over medium heat until just softened. Add spinach and cook until wilted.
4. In a mixing bowl, combine egg whites with salt and pepper. Stir in sautéed veggies and cherry tomatoes.
5. Pour mixture into muffin cups, filling each about 3/4 full.
6. Bake for 20 to 25 minutes until set and lightly golden.
7. Cool in the tin before removing. Enjoy warm or refrigerate for later use.
Notes
Let muffins cool before storing to prevent condensation.
Chop vegetables finely for even distribution and texture.
Avoid overfilling cups to keep muffins from overflowing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 35
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 0 mg