Description
These Egg White Muffins are a healthy, protein-packed breakfast option featuring fluffy egg whites mixed with fresh spinach, bell peppers, onions, and optional feta cheese. Baked to perfection in a muffin tin, they are easy to prepare, low in calories, and perfect for meal prepping or a quick morning meal.
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
Cheese (Optional)
- 1/4 cup feta cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking.
- Whisk Egg Whites: In a bowl, whisk the egg whites until they become frothy and slightly airy. Season with salt and pepper to your preference.
- Add Veggies & Cheese: Gently fold in the chopped spinach, diced bell peppers, onions, and optional feta cheese to the whisked egg whites, ensuring an even distribution of ingredients.
- Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about halfway to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the egg whites have 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 before serving to ensure they hold their shape and are easier to handle.
Notes
- For extra flavor, sprinkle some fresh herbs like parsley or chives into the mixture before baking.
- These muffins can be stored in the refrigerator for up to 3 days and reheated quickly in the microwave.
- If you prefer, substitute feta with other cheeses such as cheddar or mozzarella.
- For a vegan alternative, use scrambled tofu instead of egg whites (not covered in this recipe).
- Make sure not to overfill the muffin cups; this prevents overflow during baking.
