Low Carb Egg White Muffins
Start your day with these delicious and nutritious Low Carb Egg White Muffins, a perfect option for meal prep and on-the-go breakfasts! Packed with protein-rich egg whites and a medley of fresh vegetables like baby spinach, bell peppers, mushrooms, and cherry tomatoes, these fluffy muffins are both satisfying and guilt-free. Seasoned with aromatic oregano and basil, they offer a Mediterranean-inspired burst of flavor in every bite. With a quick 15-minute prep time and just 25 minutes in the oven, these low-calorie muffins are an effortless way to fuel your morning or power through snack time. Plus, they're keto-friendly, gluten-free, and make an excellent make-ahead option for busy lifestyles. Whether you enjoy them fresh out of the oven or chilled as part of a meal prep plan, these egg white muffins are a versatile, healthy, and flavorful treat you'll want to have on repeat!
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Recipe Information
Ingredients
- 12 large eggs egg whites
- 1 cup baby spinach
- 0.5 cup bell pepper (any color)
- 0.5 cup mushrooms
- 0.25 cup onion
- 0.5 cup cherry tomatoes
- 1 as needed olive oil cooking spray
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried oregano
- 0.25 teaspoon dried basil
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin tin with olive oil cooking spray to prevent sticking.
Chop the baby spinach, bell pepper, mushrooms, onion, and cherry tomatoes into small, bite-sized pieces.
In a large mixing bowl, whisk together the egg whites, salt, black pepper, dried oregano, and dried basil until well combined.
Evenly distribute the chopped vegetables into each of the prepared muffin cups, filling each about halfway.
Pour the egg white mixture over the vegetables in each muffin cup, filling them to just below the rim.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg whites are set and the tops are slightly golden.
Remove from the oven and allow to cool slightly before removing the muffins from the tin.
Serve the egg white muffins warm, or allow them to cool completely and store in an airtight container in the refrigerator for up to 3 days for a quick, low-carb meal prep option.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1436 mg | 31% | |
*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.
