Are you tired of the same old breakfast routine? Say goodbye to boring mornings and hello to a deliciously healthy start with our Egg White Muffins! Packed with protein and vibrant veggies, these muffins are not only easy to make but also perfect for meal prep. In just 30 minutes, you can whip up a batch of six fluffy, flavorful muffins that will keep you energized throughout the day. Ready to elevate your breakfast game? Let’s dive into this simple yet satisfying recipe that’s sure to become a morning favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 6 muffins
Ingredients
- 6 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Cheese (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 6-cavity muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.
- Wash and prepare vegetables: Finely chop spinach, dice bell peppers into small uniform pieces, and mince the onion to ensure even distribution throughout the muffins.
- In a medium mixing bowl, whisk egg whites until they become slightly frothy and well-combined. This helps create a lighter texture in the final muffins.
- Add chopped spinach, diced bell peppers, and minced onion to the egg whites. Season with salt and pepper, gently stirring to distribute ingredients evenly.
- Carefully pour the egg white mixture into the prepared muffin tin, filling each cavity about 3/4 full to allow room for rising during baking.
- Optional: Sprinkle a small amount of shredded cheese on top of each muffin for added flavor and nutrition.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg whites are fully set and the tops are lightly golden.
- Remove from oven and let the muffins cool in the tin for 5 minutes. Use a butter knife to gently loosen edges before removing.
- For meal prep, allow muffins to cool completely before storing in an airtight container in the refrigerator. They will keep fresh for 3-4 days.
- To reheat, microwave for 30-45 seconds or warm in a toaster oven until heated through.
Tips
- Prep Ahead: To save time during busy mornings, consider chopping your vegetables the night before. Store them in an airtight container in the fridge for quick assembly.
- Mix It Up: Feel free to customize your muffins! Add other vegetables like zucchini or mushrooms, or even throw in some cooked turkey bacon for extra flavor.
- Whisk Well: Make sure to whisk the egg whites until they’re frothy, as this will help create a light and airy texture in your muffins.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cavity about 3/4 full. This allows the muffins to rise without spilling over.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins during the last few minutes of baking. They should be set and lightly golden on top.
- Storage Savvy: For optimal freshness, store your cooled muffins in an airtight container in the refrigerator. They can last for 3-4 days and are perfect for a quick breakfast on the go.
- Reheat Perfectly: When reheating, use the microwave or a toaster oven for the best texture. A quick 30-45 seconds in the microwave will have them warm and ready to enjoy!
Nutrition Facts
Calories: 23kcal
Carbohydrates: g
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
