Vegetarian Egg White Muffins
Start your day with a guilt-free, protein-packed breakfast that's as delicious as it is nourishing—Vegetarian Egg White Muffins are the ultimate morning meal or on-the-go snack! Overflowing with vibrant veggies like diced red bell peppers, baby spinach, mushrooms, cherry tomatoes, and green onions, these muffins are boosted with tangy crumbled feta cheese for irresistible flavor. Perfectly seasoned with a touch of salt and pepper, these muffins come together in just 15 minutes of prep and bake to golden perfection in under half an hour. Low-calorie, gluten-free, and meal prep-friendly, they make a fantastic make-ahead option for busy weekdays. Whether you enjoy them fresh out of the oven or reheat them in a flash, these egg white muffins are the ideal combination of wholesome and convenient.
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Recipe Information
Ingredients
- 12 fl oz Egg whites
- 0.5 cup Red bell pepper, diced
- 1 cup Baby spinach, chopped
- 0.5 cup Mushrooms, diced
- 0.5 cup Cherry tomatoes, halved
- 0.25 cup Green onions, sliced
- 0.25 cup Feta cheese, crumbled
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Olive oil or non-stick spray
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
In a medium-sized bowl, combine the egg whites, salt, and black pepper. Whisk them together until slightly frothy.
Evenly distribute the diced red bell pepper, chopped spinach, diced mushrooms, halved cherry tomatoes, and sliced green onions among the 12 muffin cups.
Pour the egg white mixture into each muffin cup, filling them about three-quarters full.
Sprinkle the crumbled feta cheese on top of each muffin cup.
Carefully 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 the muffins from the oven and let them cool in the tin for a few minutes.
Run a knife around the edges of each muffin to loosen them from the tin, then gently lift them out.
Serve warm or allow to cool completely before storing in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 278 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1966 mg | 42% | |
*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.
