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Egg White Muffins with Veggies

Egg White Muffins with Veggies – Healthy, Flavorful Breakfast!

Egg White Muffins with Veggies are a healthy, customizable breakfast option that is gluten-free and low-carb.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 12 large Egg Whites Can substitute with whole eggs (1 whole egg = 2 egg whites)
  • 1 cup Cherry Tomatoes Diced
  • 2 cups Spinach Chopped
  • 1 cup Bell Peppers Diced, any color
  • 1 cup Green Onions Sliced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Optional Add-Ins
  • 1 cup Cheese (feta or shredded cheddar) Optional

Equipment

  • Oven
  • muffin tin
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a non-stick muffin tin.
  2. Dice the cherry tomatoes and bell peppers, slice the green onions, and chop the spinach.
  3. Evenly distribute the diced veggies among the muffin cups, filling each about halfway.
  4. Pour the egg whites into each muffin cup until they are about three-quarters full.
  5. Sprinkle a pinch of salt and pepper over each muffin to enhance the flavors.
  6. Bake for 20–25 minutes until the tops are puffed and lightly golden brown.
  7. Let cool for about 5 minutes before removing from the tin and serving.

Nutrition

Serving: 1muffinCalories: 70kcalCarbohydrates: 3gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Customize with different vegetables or cheeses as desired. Store in an airtight container for a quick breakfast option.

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