Lorenzo Devereaux
Light, fluffy, and bursting with color, Egg White Muffins with Veggies are your answer to a quick, protein-packed breakfast or snack. Each bite delivers the goodness of tender spinach, juicy tomatoes, and crunchy peppers nestled in airy egg whites. They’re perfect for busy mornings, post-workout refueling, or healthy meal prep.
Baked in a muffin tin for individual portions, these muffins are easy to store, reheat, and take on the go. You can mix and match vegetables to suit your taste, making them as versatile as they are delicious.
What Kind of Vegetables Work Best for Egg White Muffins?
Go for vegetables that are colorful, quick-cooking, and low in moisture to keep your muffins fluffy. Spinach, cherry tomatoes, bell peppers, and mushrooms are popular picks, but you can experiment with zucchini, onions, or broccoli florets for variety.
Ingredients for Egg White Muffins with Veggies
- Egg Whites – The protein-rich base that creates a light and airy muffin.
- Fresh Spinach – Adds bright green color, iron, and fiber.
- Cherry Tomatoes – Sweet, juicy bursts of flavor in every bite.
- Bell Peppers – Colorful crunch with a hint of sweetness.
- Salt & Pepper – Essential for seasoning and balance.
- Olive Oil Spray – Keeps muffins from sticking while adding a touch of richness.
How to Make Egg White Muffins with Veggies
Step 1: Prep the Muffin Tin
Preheat your oven to 350°F. Lightly coat a muffin tin with olive oil spray to ensure easy release after baking.
Step 2: Prepare the Vegetables
Chop spinach, slice cherry tomatoes in halves, and dice bell peppers. Make sure all vegetables are bite-sized and ready to mix.
Step 3: Whisk the Egg Whites
In a large bowl, whisk the egg whites with a pinch of salt and pepper until lightly frothy.
Step 4: Assemble the Muffins
Evenly distribute the chopped vegetables into the muffin cups. Pour the egg whites over the vegetables, filling each cup about three-quarters full.
Step 5: Bake Until Set
Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg whites are set and slightly golden on top.
Step 6: Cool and Serve
Allow muffins to cool for 5 minutes before removing from the tin. Serve warm or store for later.
Serving and Storing Egg White Muffins with Veggies
These muffins are delicious fresh out of the oven but also make excellent meal prep. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 30–40 seconds for a quick breakfast.
What to Serve with Egg White Muffins with Veggies
1. Fresh Fruit Salad
A colorful mix of berries, melon, and citrus for a refreshing side.
2. Whole Grain Toast
Adds fiber and helps keep you full longer.
3. Greek Yogurt
Creamy, tangy, and packed with protein.
4. Avocado Slices
Rich in healthy fats for extra satiety.
5. Oatmeal
A warm, hearty pairing for a cozy breakfast.
6. Smoothies
Blend spinach, banana, and almond milk for a nutrient boost.
7. Roasted Sweet Potatoes
For a savory-sweet combination.
Want More Healthy Breakfast Ideas?
If you love these egg white muffins, try these other breakfast favorites:
• High Protein Egg Bites for another grab-and-go option.
• Breakfast Roll-Ups when you crave something handheld.
• Keto Cottage Cheese Egg Bake for a low-carb twist.
• Copycat Starbucks Spinach Egg White Feta Wraps for a café-style treat at home.
• BLT Cottage Cheese Bowl for a fresh, protein-rich meal.
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Let me know how yours turned out—did you add extra veggies or maybe a sprinkle of cheese? Share your twist in the comments!
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Egg White Muffins with Veggies
Equipment
- Muffin tin
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 480 ml egg whites
- 60 g fresh spinach
- 100 g cherry tomatoes, halved
- 80 g bell peppers, diced
- 2 g salt
- 1 g black pepper
- olive oil spray, as needed
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a muffin tin with olive oil spray.
- Chop spinach, slice cherry tomatoes, and dice bell peppers.
- In a large bowl, whisk egg whites with salt and pepper until lightly frothy.
- Distribute vegetables evenly into muffin cups.
- Pour egg whites over vegetables, filling each cup about three-quarters full.
- Bake for 18–22 minutes, until set and lightly golden.
- Cool for 5 minutes before removing from tin.