Egg White Muffins with Veggies
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.
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.
Notes
Avoid watery vegetables like zucchini unless pre-cooked to prevent soggy muffins. For extra flavor, add herbs like parsley or chives before baking.
Nutrition
Calories: 45kcalCarbohydrates: 2gProtein: 7gFat: 0.5gSodium: 120mgFiber: 0.5gSugar: 1gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 0.5mg
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