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Egg White Muffins with Veggies

  • Author: Ava Garrison
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Start your day strong with these *Egg White Muffins with Veggies*—a quick breakfast or healthy snack that’s protein-packed, low-carb, and perfect for meal prep. Loaded with colorful vegetables and made with simple ingredients, they’re one of the best breakfast ideas if you’re looking for an easy recipe that fits a clean eating lifestyle. Whether you’re planning quick food ideas for busy mornings or healthy snack options, these muffins are a great grab-and-go solution. Ideal for low-calorie diets, high-protein needs, or anyone who wants easy dinner or breakfast ideas on a busy schedule.


Ingredients

2 cups egg whites

1 cup cherry tomatoes, halved or quartered

1 cup baby spinach, roughly chopped

1/2 cup bell peppers, diced

1/4 cup green onions, sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (for greasing)

1/4 cup shredded cheese or chopped herbs (optional)


Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or use silicone liners.

2. Prepare the vegetables: chop tomatoes, dice bell peppers, slice green onions, and roughly chop spinach.

3. Divide the vegetables evenly between the muffin cups, filling each halfway.

4. Pour egg whites over the veggies, filling each muffin cup almost to the top.

5. Sprinkle each muffin with salt and pepper. Add cheese or herbs if using.

6. Bake for 18–22 minutes, or until egg whites are fully set and slightly golden.

7. Let the muffins cool for 5–10 minutes before removing them from the tin.

8. Store in the fridge for up to 5 days or freeze for up to 2 months.


Notes

Use silicone liners to prevent sticking and make cleanup easier.

Sauté watery vegetables like mushrooms or zucchini before adding.

Let the muffins cool completely before freezing for best texture.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 45
  • Sugar: 1g
  • Sodium: 120mg
  • Fat: 0.5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: quick breakfast, healthy snack, breakfast ideas, easy recipe, food ideas, dinner ideas