Description
These Egg White Muffins are a healthy, protein-packed breakfast or snack option perfect for quick mornings. Made with egg whites blended with fresh spinach, bell peppers, onions, and optional feta cheese, they are baked to fluffy perfection in muffin tins. Low in fat and calories, these muffins offer a nutritious meal that’s easy to prepare and great for meal prepping.
Ingredients
Scale
Egg Mixture
- 6 egg whites
- Salt and pepper to taste
Vegetables
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup onions, diced
Optional
- 1/4 cup feta cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent the muffins from sticking.
- Whisk Egg Whites: In a mixing bowl, whisk the 6 egg whites until frothy and slightly airy. Season them with salt and pepper to taste to enhance flavor.
- Add Veggies & Cheese: Fold in the chopped spinach, diced bell peppers, diced onions, and if using, the crumbled feta cheese. Ensure the ingredients are evenly combined for consistent flavor in every muffin.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about halfway to allow room for rising as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The muffins are done when the egg whites are fully set and the tops are slightly golden.
- Cool and Serve: Remove the muffins from the oven and let them cool for a few minutes in the tin before serving. This helps them set further and makes removal easier.
Notes
- For fluffier muffins, gently whisk egg whites until light and frothy without overbeating.
- Feel free to customize with your favorite vegetables or herbs.
- Omitting feta makes this recipe lower in fat and suitable for those avoiding dairy.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in a microwave.
- Use a silicone muffin tin or liners for easier cleanup.
