Description
Start your day with these delicious and healthy Egg White Muffins packed with fresh vegetables and melty cheese. These flavorful muffins are low in fat and calories, making them a perfect protein-rich breakfast or snack that’s easy to prepare and bake. Customize with your favorite seasonal veggies or cheese varieties for a nutritious morning boost.
Ingredients
Scale
Egg Mixture
- 12 egg whites (For extra creaminess, replace 2 egg whites with 1 whole egg)
- 1/2 teaspoon salt (sea salt recommended for gourmet finish)
- 1/4 teaspoon black pepper (adjust to taste)
Vegetables
- 1 cup chopped bell peppers (can substitute with zucchini or spinach)
- 1 cup chopped broccoli (alternatives include mushrooms or other greens)
- 1 cup chopped cherry tomatoes (diced regular tomatoes can be used)
Cheese & Cooking
- 1 cup shredded cheddar or mozzarella cheese (swap for feta for a tangy twist)
- 1 tablespoon olive oil spray (to prevent sticking)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with olive oil spray to prevent the muffins from sticking.
- Chop Vegetables and Cheese: Finely chop the bell peppers, broccoli, and cherry tomatoes into small pieces. Shred the cheese if not pre-shredded.
- Fill Muffin Cups with Vegetables: Evenly distribute the chopped vegetables into each muffin cup, filling about halfway to allow space for the egg whites.
- Add Egg Whites: Pour the egg whites carefully into each muffin cup, covering the vegetables completely but making sure not to overflow the cups.
- Season and Add Cheese: Sprinkle salt and black pepper evenly over the egg whites, then add the shredded cheese on top if desired for extra flavor.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the muffins are golden brown on top and set in the center.
- Cool and Remove: Allow the muffins to cool for 5 minutes. Then run a knife around the edges of each muffin to carefully release them from the tin.
Notes
- For creamier muffins, substitute 2 egg whites with 1 whole egg.
- Use seasonal vegetables or your preferred greens for variety.
- Swap cheddar or mozzarella with feta cheese for a tangier flavor.
- Ensure not to overfill muffin cups to prevent spillage during baking.
- Allow muffins to cool slightly before removing to keep their shape intact.
