These Egg White Muffins are the perfect way to start your day with a protein-packed, low-calorie breakfast! Filled with nutritious vegetables like spinach, bell peppers, and onions, they offer a savory bite that’s both satisfying and light. Ideal for meal prepping, these muffins are quick to make and a great grab-and-go option for busy mornings.
Why You’ll Love This Recipe
These egg white muffins are not only low in calories but also rich in protein, making them an excellent choice for anyone looking to stay healthy and energized. Packed with fresh veggies and optional feta cheese for added flavor, they’re as delicious as they are nutritious. Whether you’re prepping for the week or looking for a light, tasty breakfast, these muffins will keep you feeling full without the guilt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 egg whites
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup onions, diced
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a bowl, whisk the egg whites until frothy, and season with salt and pepper.
- Stir in the chopped spinach, diced bell peppers, onions, and feta cheese (if using).
- Pour the egg mixture into the muffin tin, filling each cup about halfway.
- Bake for 12-15 minutes, or until the egg whites are set and slightly golden on top.
- Let the muffins cool for a few minutes before serving.
Servings and Timing
- Servings: 6 muffins
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
Variations
- Add More Veggies: You can add other vegetables like mushrooms, tomatoes, or zucchini for added flavor and nutrients.
- Cheese Options: Use different cheeses like cheddar, mozzarella, or goat cheese instead of feta for a variety of flavors.
- Spices: Try adding herbs such as basil, thyme, or oregano for extra flavor.
Storage/Reheating
- Storage: Store these muffins in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze these muffins for up to 2 months. Just wrap them tightly in plastic wrap or place them in a freezer bag.
- Reheating: To reheat, microwave for 20-30 seconds or bake in the oven at 350°F for 5-7 minutes.
FAQs
1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites, but this will increase the calorie and fat content of the muffins.
2. Can I make these muffins dairy-free?
Yes, you can omit the feta cheese or use a dairy-free cheese alternative to make these muffins dairy-free.
3. Can I use frozen spinach?
Yes, frozen spinach works well. Just be sure to thaw and drain it to remove excess moisture before adding it to the egg mixture.
4. Can I make these muffins in advance?
Yes, these muffins are perfect for meal prep. Make them ahead of time, store them in the fridge or freezer, and enjoy them throughout the week.
Conclusion
These Egg White Muffins are a simple, healthy, and filling breakfast option that can be customized to fit your preferences. Packed with protein, veggies, and flavor, they make a great addition to any meal plan. Make a batch today and enjoy a nutritious start to your day!
Print
Egg White Muffins
Start your day with these healthy and protein-packed Egg White Muffins! Filled with nutritious vegetables like spinach, bell peppers, and onions, these low-calorie muffins are quick to make and perfect for meal prepping. Whether you’re looking for a light breakfast or a grab-and-go option, these savory muffins are both delicious and satisfying.
- Total Time: 20 minutes
- Yield: 6 muffins
Ingredients
- 6 egg whites
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup onions, diced
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- Whisk Egg Whites: In a bowl, whisk the egg whites until frothy. Season with salt and pepper.
- Add Veggies & Cheese: Stir in chopped spinach, diced bell peppers, onions, and feta cheese (if using).
- Fill Muffin Tin: Pour the egg mixture into the muffin tin, filling each cup halfway.
- Bake: Bake for 12-15 minutes, or until the egg whites are set and slightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before serving.
Notes
- Add More Veggies: Feel free to include mushrooms, zucchini, or tomatoes for added nutrients and flavor.
- Cheese Options: Swap feta for cheddar, mozzarella, or goat cheese for variety.
- Herb Flavor: Add basil, thyme, or oregano for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Meal Prep
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
