Description

Egg white muffins with veggies are a quick and nutritious breakfast option, packed with colorful vegetables and light egg whites. These flavorful bites are not only delicious but also perfect for meal prep, making your mornings hassle-free. Enjoy them fresh out of the oven or as a convenient snack throughout the week!

Ingredients

Scale

1 cup egg whites (approximately 8 large egg whites)
1/2 cup chopped bell peppers (mixed colors)
1/2 cup fresh spinach, roughly chopped
1/4 cup cherry tomatoes, halved
1/4 cup diced onion
1/4 tsp salt
1/4 tsp black pepper
Nonstick cooking spray

Instructions

Preheat your oven to 350°F (175°C).
Spray a muffin tin with nonstick cooking spray.
In a large mixing bowl, whisk the egg whites until frothy; season with salt and pepper.
Chop the bell peppers, onion, cherry tomatoes, and spinach; combine these veggies in the egg mixture.
Pour the mixture evenly into each muffin cup, filling them about three-quarters full.
Bake for 18-20 minutes or until set and lightly golden.
Allow to cool slightly before removing from the tin.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 50
Sugar: 1g
Sodium: 150mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 6g
Cholesterol: 0mg

Keywords: Feel free to customize your muffins by adding cheese or proteins like turkey or ham. Experiment with different herbs and spices to enhance flavor.