Description
These Healthy Egg White Breakfast Muffins are high in protein, low in fat, and perfect for meal prep, making them a delicious and nutritious grab-and-go breakfast option.
Ingredients
- 1.5 cups (360 ml) liquid egg whites (about 12 large egg whites)
- 2 tbsp milk (optional)
- 1/2 cup finely chopped bell pepper
- 1/2 cup halved cherry tomatoes
- 1/3 cup chopped baby spinach, squeezed dry
- 1/4 cup diced red onion
- 1/3 cup reduced-fat shredded cheddar (optional)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- Nonstick spray or 1 tsp olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with silicone liners.
- In a medium bowl, combine egg whites, milk, salt, black pepper, and dried oregano; whisk until slightly frothy.
- Fold in bell pepper, cherry tomatoes, spinach, red onion, and reduced-fat cheddar.
- Fill each muffin cup about 3/4 full with the mixture.
- Bake at 350°F for 18–22 minutes, rotating the tin halfway through for even baking.
- Let muffins rest for 5 minutes in the tin before removing.
Notes
These muffins are great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American