Description
Healthy egg white muffins packed with veggies.
Ingredients
Scale
- 8 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onion, diced
- 1/4 cup cheese, shredded (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine egg whites, salt, and pepper.
- Add in spinach, bell peppers, cherry tomatoes, and onion.
- Mix until well combined.
- Grease a muffin tin or use liners.
- Pour the mixture evenly into the muffin cups.
- Top with cheese if desired.
- Bake for 20-25 minutes or until set.
- Let cool before removing from the tin.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to use any veggies you like.
- These can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg
Keywords: egg white muffins with veggies