Description
Jumpstart your mornings with these colorful, protein-packed Egg White Muffins with Veggies — a wholesome, low-calorie option that’s perfect for meal prep. Light and fluffy, these muffins are made with egg whites, fresh vegetables, and simple seasonings. Ideal for those seeking quick breakfast ideas, healthy snacks, or easy recipes that support clean eating. Whether you’re packing a lunchbox, prepping for the week, or just need a grab-and-go bite, this dish fits beautifully into your routine.
Ingredients
1200 ml egg whites
1 cup cherry tomatoes, diced
1 cup fresh spinach, chopped
1/2 cup broccoli florets, finely chopped
1/2 cup red bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray
Instructions
1. Preheat your oven to 375°F (190°C) and spray a muffin tin with olive oil spray.
2. Dice cherry tomatoes, chop spinach, broccoli, and bell pepper into small, even pieces.
3. Fill each muffin cup halfway with mixed chopped vegetables.
4. Pour egg whites into each cup until nearly full, leaving a little room at the top.
5. Sprinkle salt and pepper evenly over the top of each cup.
6. Bake for 20–25 minutes until the tops are firm and lightly golden.
7. Let cool for a few minutes before removing from the muffin tin.
8. Serve immediately or store in an airtight container once fully cooled.
Notes
To avoid sticking, use silicone muffin liners or grease well with spray.
You can freeze these muffins for up to 2 months and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 60
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: egg white muffins, breakfast ideas, healthy snacks, easy recipe, food ideas