Description
These Delicious Egg White Muffins with Veggies are a perfect healthy and protein-packed meal prep option. Loaded with colorful bell peppers, broccoli, cherry tomatoes, spinach, and optional cheese or crumbled bacon, they offer a nutritious way to start your day or enjoy as a light snack. Easy to prepare and bake in muffin tins, they are ideal for quick breakfasts or grab-and-go meals.
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 (quantity to preference, about 1/4 cup recommended)
- Diced onions (optional, about 1/4 cup)
Cheese & Meat (Optional)
- 1/3 cup shredded cheddar or mozzarella cheese
- Crumbled bacon or sausage (optional, about 1/4 cup)
Other
- Olive oil spray (for greasing muffin tin)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and coat a muffin tin evenly with olive oil spray to prevent sticking.
- Chop Vegetables: Finely chop the bell peppers, broccoli, and cherry tomatoes into small pieces for even distribution and ease of eating.
- Distribute Vegetables: Place the chopped vegetables, along with chopped spinach and diced onions if using, evenly into each muffin cup, filling them about halfway.
- Add Egg Whites: Pour the egg whites over the vegetable mixture in each muffin cup until they are just covered.
- Season and Add Toppings: Sprinkle salt and black pepper evenly over each muffin. Top with shredded cheese and crumbled bacon or sausage if desired.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the egg whites are fully set and the edges turn golden brown.
- Cool and Remove: Once baked, remove the muffins from the oven and allow them to cool for about 5 minutes. Use a knife to loosen the edges before gently removing the muffins from the tin.
Notes
- For more flavor, consider substituting some egg whites with whole eggs.
- Vegetables like zucchini, spinach, kale, or asparagus can be used as alternatives or additions.
- For a dairy-free version, omit cheese or use vegan cheese alternatives.
- Add caramelized onions instead of raw onions for a sweeter flavor.
- These muffins can be stored refrigerated for up to 4 days and reheated in the microwave.
