Description
These Egg White Breakfast Muffins are a healthy, protein-packed breakfast made with egg whites, spinach, bell peppers, onions, and tomatoes.
Ingredients
2 cups egg whites
1 cup chopped fresh spinach
½ cup diced bell pepper (red, yellow, or green)
¼ cup finely diced red onion
½ cup cherry tomatoes, halved
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
Black pepper to taste
Optional: ¼ cup shredded low-fat cheese
Optional: 2 tablespoons cooked turkey bacon, chopped
Instructions
Preheat the oven to 375°F (190°C) and grease a muffin tin or line with silicone baking cups.
Chop all vegetables and set them aside.
In a large mixing bowl, whisk together egg whites, garlic powder, onion powder, salt, and pepper.
Stir in spinach, bell peppers, onions, tomatoes, and any optional ingredients like cheese or turkey bacon.
Pour the mixture evenly into muffin cups, filling each about three-quarters full.
Bake for 20–22 minutes, or until muffins are puffed and set in the center.
Remove from oven and let cool for 5 minutes before removing from the tin.
Notes
Use silicone muffin liners for easier removal and less mess.
You can substitute any vegetables you have on hand, such as mushrooms or zucchini.
Add a sprinkle of shredded cheese on top before baking for a golden finish.
Store leftovers in the fridge for up to 4 days or freeze for future use.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 45
- Sugar: 1g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Egg White Breakfast Muffins, protein egg muffins, healthy breakfast egg muffins, baked egg white cups