Delicious Egg White Muffins with Veggies for Busy Mornings

Healthy Egg White Muffins with Veggies are nutritious, low-carb, protein-packed breakfast delights perfect for busy mornings.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

12 large Egg Whites Substitute with whole eggs for richer flavor.
1 teaspoon Salt Use kosher or sea salt for best results.
1 teaspoon Black Pepper Adjust to suit your palate.
1 can Non-Stick Cooking Spray Grease muffin tin generously.

For the Vegetables

2 cups Fresh Spinach Sauté quickly to preserve flavor.
1 cup Cherry Tomatoes Halve for even distribution.
1 cup Bell Pepper Diced zucchini can be used as a substitute.
¼ cup Green Onions/Chives Optional but recommended.

Optional Add-Ins

1 cup Shredded Cheese Omit for a dairy-free version.
1 cup Cooked Turkey Sausage or Diced Tofu Boosts protein content.
1 teaspoon Dried Herbs (like Basil or Oregano) Add for flavor enhancement.

Equipment

Muffin tin
Skillet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease muffin cups with cooking spray.
Sauté spinach, bell pepper, and any additional veggies in a skillet over medium heat for 2-3 minutes.
In a mixing bowl, whisk egg whites with salt and pepper until well blended.
Fill each muffin cup one-third full with sautéed vegetables and pour egg whites until three-quarters full.
Bake for 18-22 minutes until puffed and lightly golden, with a toothpick coming out clean.
Cool for 5 minutes, then gently loosen muffins and serve warm.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 5gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the microwave or oven.

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