Light and fluffy egg white muffins packed with veggies and cheese—perfect for a healthy, high-protein breakfast or snack.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and lightly spray a 6‑cup muffin tin with cooking spray.
In a medium bowl, whisk the egg whites until slightly frothy.
Stir in diced bell pepper, spinach, red onion, and cheddar cheese.
Season mixture with salt and pepper to taste.
Divide the mixture evenly among the muffin cups.
Bake for 18–22 minutes, or until the muffins are set and slightly golden on top.
Allow to cool for a few minutes before removing from the tin.
Serve warm, or store in an airtight container in the fridge for up to 4 days.

Customize by adding cooked turkey bacon, smoked salmon, or different veggies like mushrooms or zucchini.
For extra flavor, mix in fresh herbs like parsley or chives.
To reheat leftovers, microwave for about 30 seconds or until warmed through.
Freezes well—store in a sealed bag for up to 1 month.