Dairy-Free Egg White Muffins
Start your day with a light yet satisfying breakfast by whipping up these Dairy-Free Egg White Muffins! Packed with nutrient-rich vegetables like spinach, red bell peppers, cherry tomatoes, and onion, these muffins are a protein-powered, low-calorie option perfect for those who are dairy-free or seeking a healthy, gluten-free meal prep solution. The fluffy texture, achieved with the clever addition of baking powder, pairs beautifully with the subtle seasoning of garlic powder, salt, and black pepper. Quick and easy to prepare in under 35 minutes, these savory muffins make an excellent grab-and-go option for busy mornings or a wholesome snack anytime. Store them for up to three days and enjoy their fresh, veggie-filled goodness. Make breakfast exciting again with this guilt-free, flavor-packed recipe!
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Recipe Information
Ingredients
- 8 large eggs Egg whites
- 1 medium, diced Red bell pepper
- 1 cup, chopped Spinach
- 0.5 cup, halved Cherry tomatoes
- 0.5 cup, finely chopped Onion
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Baking powder
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with a bit of olive oil or line with silicone muffin liners.
In a medium non-stick pan, heat olive oil over medium heat. Add diced red bell pepper and onion, sautéing for 3-4 minutes until they soften.
Add chopped spinach and cherry tomatoes to the pan. Continue cooking for another 2 minutes, until the spinach is wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together egg whites, salt, black pepper, garlic powder, and baking powder until well combined and frothy.
Fold the cooked vegetables into the egg white mixture, stirring gently until evenly distributed.
Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the muffins are set and lightly golden on top.
Remove from the oven and allow to cool for a few minutes before carefully removing the muffins from the tin. Serve warm or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
