Description
Light and fluffy egg white muffins packed with veggies and cheese—perfect for a healthy, high-protein breakfast or snack.
Ingredients
- 6 large egg whites
- 1/4 cup diced bell pepper
- 1/4 cup diced spinach leaves
- 2 tbsp diced red onion
- 2 tbsp shredded low-fat cheddar cheese
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- 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.
Notes
- 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.