Description
These Egg White Muffins are a healthy and delicious breakfast option, packed with fresh vegetables and optionally topped with creamy feta cheese. They are easy to make, low in calories, and perfect for a quick, protein-rich start to your day.
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
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 medium bowl, whisk the egg whites until they become frothy and slightly bubbly; season with salt and pepper to taste for flavor.
- Add Veggies & Cheese: Gently fold in the chopped spinach, diced bell peppers, diced onions, and the optional feta cheese until evenly combined throughout the mixture.
- Fill Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about halfway to allow room for the muffins to rise.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the egg whites are 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 removing them from the tin and serving. Enjoy warm.
Notes
- Using egg whites keeps this recipe low in cholesterol and calories.
- You can substitute or add other vegetables such as mushrooms, tomatoes, or zucchini for variety.
- For a dairy-free version, omit the feta cheese.
- Make ahead and refrigerate for up to 3 days or freeze for longer storage.
- Serve with whole grain toast or fresh fruit for a balanced breakfast.
