Description
Start your day with these Veggie Egg White Muffins, a delicious and nutritious breakfast option packed with protein. Fluffy egg whites combine with fresh vegetables like spinach, bell peppers, and cherry tomatoes for a colorful, satisfying meal. Perfect for busy mornings or leisurely brunches, these muffins are easy to prepare, customizable, and can be made ahead for convenience. Enjoy them warm with a sprinkle of cheese or topped with avocado for an extra treat!
Ingredients
Scale
- 1 cup liquid egg whites (or about 8 large egg whites)
- 1 cup fresh spinach, chopped
- 1/2 cup bell peppers, diced
- 1/4 cup onions, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese (optional)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a skillet over medium heat, add olive oil and sauté onions until translucent (about 3-4 minutes). Add spinach and bell peppers; cook until softened.
- In a bowl, whisk egg whites until slightly frothy. Season with salt and pepper, then fold in cheese if using.
- Combine the sautéed vegetables with the egg white mixture; stir gently.
- Pour the mixture into muffin cups until three-quarters full and top each with halved cherry tomatoes.
- Bake for 18-20 minutes or until set and lightly golden. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg