Description
These Delicious Egg White Muffins with Veggies are a perfect healthy and protein-packed meal prep option. Loaded with fresh vegetables like bell peppers, broccoli, and cherry tomatoes, and a hint of cheese, these muffins are easy to make and ideal for a quick breakfast or snack. Light, nutritious, and customizable, they bake to golden perfection and keep well in the fridge.
Ingredients
Scale
Egg Mixture
- 2 cups egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup chopped bell peppers
- 1/2 cup chopped broccoli
- 1/3 cup chopped cherry tomatoes
- chopped spinach (amount as desired)
- diced onions (amount as desired)
Additional Ingredients
- 1/3 cup shredded cheddar or mozzarella cheese
- crumbled bacon or sausage (optional, amount as desired)
- olive oil spray (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a muffin tin with olive oil to prevent sticking.
- Prepare Vegetables: Finely chop the bell peppers, broccoli, cherry tomatoes, spinach, and onions into small pieces to ensure even cooking and distribution in the muffins.
- Fill Muffin Cups: Evenly distribute the chopped vegetables among the greased muffin cups, filling each about halfway with the vegetable mixture.
- Add Egg Whites: Pour the egg whites over the vegetables in each muffin cup until they are just covered, allowing the mixture to bind together while baking.
- Season and Add Cheese: Sprinkle each muffin cup with salt and black pepper to taste and optionally add shredded cheese on top for extra flavor.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg whites are completely set and the edges turn golden brown.
- Cool and Remove: Remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Use a knife to gently loosen the muffins from the edges before carefully removing them from the tin.
Notes
- Feel free to substitute or add vegetables like zucchini, spinach, kale, asparagus, or caramelized onions to customize flavor and nutrition.
- For a richer taste, whole eggs can be used instead of egg whites.
- Cheese options can be swapped for feta or omitted entirely for a dairy-free version.
- Adding crumbled bacon or sausage makes the muffins heartier and more filling.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Adjust salt and pepper according to your dietary needs and preferences.
