Description
Kickstart your morning with these fluffy Egg White Breakfast Muffins, loaded with protein and colorful veggies—ideal for meal prep or a quick breakfast on the go!
Ingredients
Scale
- 1 cup egg whites (approx. 8 large egg whites)
- 1 cup fresh spinach, chopped
- 1/2 cup bell peppers, diced (mix of colors)
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
- Olive oil spray for greasing
Instructions
- 1. Preheat your oven to 350°F (175°C) and spray a muffin tin with olive oil.
- 2. In a skillet over medium heat, sauté spinach, bell peppers, and red onion until soft (about 3-4 minutes).
- 3. In a large bowl, whisk together the egg whites, salt, and pepper until frothy.
- 4. Gently fold in the sautéed veggies and feta cheese until combined.
- 5. Pour the mixture into each muffin cup until about two-thirds full.
- 6. Bake for 18-20 minutes or until muffins are set and tops are lightly golden.
- 7. Allow cooling slightly before removing from the tin.
Notes
- Customize by adding other vegetables like kale or zucchini.
- For extra creaminess, swap feta with mozzarella or goat cheese.
- 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: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg