Description
These Egg White Muffins are a healthy, protein-packed breakfast or snack option. Made with fresh spinach, bell peppers, onions, and optional feta cheese, they are light, fluffy, and easy to prepare. Baked in a muffin tin, they’re perfectly portioned for a grab-and-go meal or a nutritious addition 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 ensure the muffins don’t stick after baking.
- Whisk Egg Whites: In a bowl, whisk the egg whites until frothy and slightly airy. Season with salt and pepper to taste, which will enhance the flavor of the muffins.
- Add Veggies & Cheese: Stir in the chopped spinach, diced bell peppers, onions, and feta cheese if using, ensuring even distribution of ingredients throughout the mixture.
- Fill Muffin Tin: Pour the egg mixture into the muffin tin cups, filling each cup about halfway to allow room for expansion during baking.
- Bake: Place the muffin tin in the oven and bake for 12-15 minutes or until the egg whites are fully set and the tops become slightly golden, indicating they are cooked through.
- Cool and Serve: Remove the muffins from the oven and let them cool for a few minutes before serving to allow them to firm up and be easier to handle.
Notes
- For a dairy-free version, omit the feta cheese.
- You can add other vegetables or herbs to customize the flavor.
- These muffins keep well refrigerated for up to 3 days and can be reheated in the microwave.
- Ensure the egg whites are well whisked to make the muffins light and fluffy.
