Description
A vibrant and healthy breakfast option packed with egg whites and fresh garden veggies.
Ingredients
Scale
- 2 cups egg whites
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 2 tablespoons green onion or chives, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Non-stick cooking spray
- 1/3 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a non-stick muffin tin with cooking spray.
- Sauté chopped spinach, bell pepper, and any firm veggies in a skillet over medium heat for 2–3 minutes until slightly softened.
- In a large bowl, pour egg whites and season with salt and pepper. Stir in chopped green onions or chives.
- Evenly divide the sautéed veggies into the muffin cups, filling each about 1/3 full.
- Carefully pour egg whites over the veggies until each muffin cup is about 3/4 full. Top with cheese if using.
- Bake for 18–22 minutes until puffed and fully set.
- Let the muffins cool in the tin for 5 minutes, then gently release with a knife and transfer to a wire rack or serve warm.
Notes
These muffins can be customized with any seasonal vegetables and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 2g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg