Description
These Egg White Muffins with Veggies are the perfect high-protein, low-carb breakfast to start your day right. Packed with fresh vegetables like spinach, bell peppers, and cherry tomatoes, they’re gluten-free, meal-prep friendly, and ideal for a clean eating lifestyle.
Ingredients
240 ml egg whites
1 cup baby spinach
1 cup bell peppers, diced
½ cup red onion, diced
½ cup cherry tomatoes, halved
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
Olive oil spray
Instructions
1. Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with olive oil spray.
2. Chop the spinach, bell peppers, and red onion. Halve the cherry tomatoes.
3. Sauté the peppers and onion for 3 minutes over medium heat. Add spinach and cook for 1 more minute until wilted.
4. In a bowl, whisk together the egg whites with salt, black pepper, and garlic powder.
5. Distribute the sautéed vegetables evenly into the muffin cups.
6. Pour the egg whites over the vegetables, filling each cup about three-quarters full.
7. Place a few cherry tomato halves on top of each cup.
8. Bake for 18 to 22 minutes until set and lightly golden.
9. Cool for a few minutes before removing from the muffin tin.
10. Serve warm or store in the fridge or freezer for later.
Notes
Make sure to whisk the egg whites well so the seasoning is evenly distributed.
Don’t overfill the muffin cups; they will puff up as they bake.
Let muffins cool before storing to avoid excess moisture in containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 35
- Sugar: 1g
- Sodium: 95mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 0mg