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Egg White Muffins

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Egg White Muffins are healthy, protein-packed breakfast bites filled with vegetables and seasonings. They’re low-carb, gluten-free, and perfect for meal prep, offering a portable and customizable way to start your day right.

Ingredients

  • 2 cups egg whites (or liquid egg whites from a carton)
  • 1 cup fresh spinach, chopped
  • 1/2 cup bell peppers, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil or nonstick spray (for greasing the muffin tin)
  • Optional: 1/2 cup shredded cheese, mushrooms, or fresh herbs

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
  2. In a large mixing bowl, whisk the egg whites until slightly frothy.
  3. Add chopped spinach, bell peppers, red onion, and cherry tomatoes. Stir to combine.
  4. Season with salt and black pepper. Add optional ingredients like cheese or herbs, if desired.
  5. Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
  6. Bake for 20–25 minutes, or until muffins are set and lightly golden on top.
  7. Let cool in the muffin tin for 5 minutes, then remove and serve warm or cool completely for storage.

Notes

Use silicone muffin cups for easy release and cleanup.Liquid egg whites from a carton are convenient and work well.Add your favorite mix-ins like cooked turkey sausage, jalapeños, or feta.Perfect for meal prep—store in the fridge or freezer for easy grab-and-go breakfasts.

Nutrition

Find it online: https://cookibly.com/egg-white-muffins/