Description
These Egg White Muffins are a light, healthy, and protein-packed breakfast or snack option, combining egg whites with fresh vegetables and optional feta cheese, baked to perfection in a muffin tin for easy portion control.
Ingredients
Scale
Egg Mixture
- 6 egg whites
- Salt and pepper to taste
Vegetables & Cheese
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup onions, diced
- 1/4 cup feta cheese (optional)
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 bowl, whisk the egg whites until frothy to incorporate air for a light texture. Season with salt and pepper according to your taste.
- Add Veggies & Cheese: Gently stir in the chopped spinach, diced bell peppers, onions, and feta cheese if using, ensuring the ingredients are evenly combined.
- Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about halfway to allow room for rising during baking.
- 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 to make handling easier before serving.
Notes
- You can customize with other vegetables like mushrooms, tomatoes, or zucchini.
- For a dairy-free version, omit the feta cheese or substitute with a vegan cheese.
- These muffins store well in the refrigerator and can be reheated for a quick meal.
- To ensure even cooking, use a whisk to fully aerate the egg whites before combining with other ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
