Egg White Veggie Muffins: A Healthy Breakfast Delight!
Egg white veggie muffins are a healthy and delicious breakfast option packed with vegetables and protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 6 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, diced
- 1/4 cup onion, diced
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the egg whites until frothy.
- Add the chopped vegetables and mix well.
- Season with salt and pepper.
- Grease a muffin tin and pour the mixture evenly into the cups.
- If using, sprinkle cheese on top of each muffin.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for longer storage.
- Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg