Description
These High Protein Egg White Muffins are a nutritious and delicious breakfast option that can be made ahead for meal prep. Packed with veggies and low-fat cheese, these muffins are a great way to start your day on a healthy note.
Ingredients
Scale
Egg White Muffins:
- 2 cups liquid egg whites (or whites from about 12 eggs)
- 1/2 cup diced bell pepper
- 1/2 cup chopped spinach
- 1/4 cup chopped red onion
- 1/4 cup shredded low-fat cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- pinch of salt
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Mix ingredients: In a large mixing bowl, combine the egg whites, bell pepper, spinach, red onion, cheese, garlic powder, black pepper, and salt. Mix well to combine.
- Fill muffin cups: Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes or until the egg muffins are set and lightly golden on top.
- Cool and serve: Let cool slightly before removing from the tin. Serve warm or refrigerate for up to 4 days.
Notes
- Add cooked turkey sausage, mushrooms, or hot sauce for variation.
- These muffins are freezer-friendly—just reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 5mg
