Description
These Egg White Muffins with Veggies are the perfect healthy breakfast recipe for meal prep. Packed with protein, low carb, gluten-free, and filled with spinach, peppers, and tomatoes. Great for keto diets and quick weekday mornings.
Ingredients
1200 ml egg whites
1 cup spinach, chopped
½ red bell pepper, diced
½ yellow bell pepper, diced
¼ red onion, finely chopped
½ cup cherry tomatoes, halved
½ tsp salt
¼ tsp black pepper
Olive oil spray for greasing
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray.
2. Chop all vegetables into small, even pieces.
3. In a skillet, lightly sauté the red and yellow bell peppers, onion, and spinach for 2–3 minutes until softened.
4. Divide the sautéed veggies evenly among the muffin cups.
5. Add halved cherry tomatoes on top of the veggies in each muffin cup.
6. Carefully pour egg whites into each cup, filling just below the rim.
7. Sprinkle salt and black pepper evenly over each cup.
8. Bake for 20–25 minutes until the egg whites are fully set and tops are lightly golden.
9. Let muffins cool for 5 minutes in the pan before transferring them to a rack or container.
Notes
Let muffins cool fully before storing.
You can add other vegetables like mushrooms or zucchini.
Use silicone muffin trays for easy release.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1g
- Sodium: 135mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 0mg