Description
Easy and healthy egg white muffins packed with vegetables, perfect for a quick breakfast or snack.
Ingredients
Scale
- 6 large egg whites
- 1/4 cup diced bell peppers
- 1/4 cup diced spinach
- 1/4 cup diced mushrooms
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin with olive oil.
- Whisk egg whites in a bowl and season with salt and pepper.
- Add diced vegetables to the egg whites and mix.
- Pour the mixture into the muffin tin, filling each cup halfway.
- Bake for 20-25 minutes until set.
- Let cool slightly before serving.
Notes
- Use fresh vegetables for best results.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a microwave for 30 seconds before eating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: egg white muffins, healthy breakfast, veggie muffins, low calorie