Description
Start your morning with these delicious, low-calorie Egg White Muffins with Veggies—a quick breakfast recipe that’s perfect for busy weekdays, healthy snack options, and meal prep. Packed with protein and loaded with colorful veggies, these easy muffins are naturally gluten-free and make ideal breakfast ideas for anyone looking for healthy food ideas.
Ingredients
2 cups egg whites
1/2 cup cherry tomatoes, diced
1/2 cup red bell pepper, chopped
1/2 cup fresh spinach, chopped
1/4 cup green onions, sliced
1/4 cup shredded cheese (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray, for greasing
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray or use silicone liners.
2. Dice the cherry tomatoes, bell peppers, and green onions. Chop the spinach.
3. Divide the chopped vegetables evenly among the muffin cups, filling them halfway.
4. Sprinkle a little shredded cheese in each cup if using.
5. Pour egg whites over the veggies in each cup, filling almost to the top.
6. Sprinkle salt and black pepper over each filled cup.
7. Bake for 20–25 minutes or until the egg whites are set and tops are lightly golden.
8. Remove from oven and let cool for 5 minutes before removing from the tin.
9. Serve warm or allow to cool completely before storing.
Notes
Let muffins cool slightly before removing to prevent tearing.
Use silicone liners for easiest cleanup and release.
Sauté water-heavy vegetables before adding to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 35
- Sugar: 0.8g
- Sodium: 100mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: quick breakfast, easy recipe, healthy snack, meal prep breakfast, egg muffins, breakfast ideas