Description
Delicious Egg White Muffins packed with fresh vegetables and cheese, perfect for easy meal prep and a healthy, protein-rich breakfast or snack option. These muffins are quick to make, low in calories, and customizable with your favorite veggies and toppings.
Ingredients
Scale
Egg Mixture
- 2 cups egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup chopped bell peppers
- 1/2 cup chopped broccoli
- 1/3 cup chopped cherry tomatoes
- Chopped spinach (to taste)
- Diced onions (to taste)
Cheese & Toppings
- 1/3 cup shredded cheddar or mozzarella cheese
- Crumbled bacon or sausage (optional)
Other
- Olive oil spray (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil spray to prevent sticking.
- Prepare Vegetables: Finely chop bell peppers, broccoli, and cherry tomatoes into small, evenly sized pieces to ensure even cooking.
- Distribute Vegetables: Place the chopped vegetables evenly into each greased muffin cup, filling each about halfway.
- Add Egg Whites: Pour egg whites over the vegetable mixture in each muffin cup until the ingredients are just covered.
- Season and Add Cheese: Sprinkle salt and black pepper over each muffin. Add shredded cheese on top if desired for an extra layer of flavor.
- Bake Muffins: Place the muffin tin in the oven and bake for 18–22 minutes until the egg whites are fully set and the edges turn golden brown.
- Cool and Remove: Remove muffins from the oven and let them cool for about 5 minutes. Use a knife to loosen the edges before carefully removing them from the muffin tin.
Notes
- You can substitute whole eggs or add yolks for richer flavor if desired.
- Feel free to swap bell peppers, broccoli, or cherry tomatoes with zucchini, spinach, kale, or asparagus.
- Use feta cheese or omit cheese for dairy-free versions.
- For a heartier muffin, add crumbled cooked bacon or sausage.
- Adjust salt and pepper to taste, or add extra spices like chili flakes for heat.
- These muffins freeze well; store in an airtight container for up to one month.
