Description
These Egg White Muffins with Veggies are a healthy, low-carb, high-protein breakfast packed with colorful vegetables. Ideal for meal prep, weight loss goals, and busy mornings, this easy muffin recipe is dairy-free, gluten-free, and perfect for on-the-go eating.
Ingredients
12 egg whites
1/2 cup bell peppers, diced
1/2 cup spinach, chopped
1/4 cup red onion, diced
1/3 cup cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Cooking spray
Instructions
1. Preheat oven to 350°F and grease a muffin tin with cooking spray.
2. Dice bell peppers, red onion, and spinach. Halve the cherry tomatoes.
3. Fill each muffin cup halfway with mixed chopped veggies.
4. Pour egg whites into each muffin cup, leaving a bit of space at the top.
5. Sprinkle with salt, pepper, and garlic powder.
6. Bake for 20-25 minutes, until egg whites are set and edges are lightly golden.
7. Let muffins cool in the tin for 5 minutes before removing.
8. Serve warm or refrigerate for later.
Notes
Store in an airtight container in the fridge for up to 5 days.
Wrap individually and freeze for up to 2 months.
Reheat in the microwave for 30 seconds or in a warm oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 30
- Sugar: 1g
- Sodium: 95mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 0mg