Description
These Egg White Muffins are a healthy and protein-packed breakfast option that’s perfect for meal prep. Packed with veggies and flavorful seasonings, these muffins are easy to make and great for busy mornings.
Ingredients
Scale
Egg White Muffins:
- 2 cups liquid egg whites (or whites from about 14 large eggs)
- 1 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/2 cup diced onion
- 1/2 cup shredded low-fat cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Mix ingredients: In a large bowl, combine egg whites, bell peppers, spinach, onion, cheese, garlic powder, salt, and pepper. Whisk until well mixed.
- Fill muffin cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until the egg whites are set and lightly golden on top.
- Cool and serve: Allow the muffins to cool for 5 minutes before removing them from the pan.
Notes
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 30–45 seconds before serving.
- Customize with additional ingredients like mushrooms, tomatoes, or turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1g
- Sodium: 130mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 5mg
