Description
Delicious Egg White Muffins packed with fresh veggies and cheese, perfect for a nutritious and easy meal prep. These muffins are versatile, protein-rich, and make a great grab-and-go breakfast or snack option.
Ingredients
Scale
Main Ingredients
- 2 cups egg whites (Consider using whole eggs for richer flavor.)
- 1/2 cup chopped bell peppers (Feel free to experiment with zucchini or spinach.)
- 1/2 cup chopped broccoli (Kale or asparagus can also be alternatives.)
- 1/3 cup chopped cherry tomatoes (Regular tomatoes work if finely chopped.)
- 1/3 cup shredded cheddar or mozzarella (Feta is a good swap, or skip for dairy-free.)
- 1/2 teaspoon salt (Adjust according to your dietary preferences.)
- 1/4 teaspoon black pepper (More can be added for extra heat.)
- Olive oil spray (For greasing the muffin tin.)
Optional Add-ins
- Chopped spinach (A nutritious addition that pairs beautifully.)
- Diced onions (Can use caramelized onions for sweetness.)
- Crumbled bacon or sausage (For a heartier muffin.)
Instructions
- Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with olive oil spray to prevent sticking.
- Mix Egg Whites and Seasonings: In a large bowl, whisk together 2 cups of egg whites with 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- Add Vegetables and Cheese: Fold in the chopped bell peppers, broccoli, cherry tomatoes, shredded cheese, and any optional add-ins such as chopped spinach, diced onions, or crumbled bacon/sausage. Mix gently to distribute evenly.
- Fill Muffin Cups: Pour the egg white mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the muffins have set and the edges are slightly golden. A toothpick inserted in the center should come out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for meal prep.
Notes
- You can substitute whole eggs for egg whites to make the muffins richer and more filling.
- Feel free to swap or add other vegetables like zucchini, kale, asparagus, or caramelized onions for different flavors.
- For a dairy-free option, skip the cheese or use a plant-based alternative.
- These muffins can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Adjust seasoning to your taste, adding more pepper or spices if desired.
