Description
Light, protein-packed muffins perfect for busy mornings, meal prep, and customizing with your favorite ingredients.
Ingredients
Scale
- 1/4 cup finely chopped onion
- 1/2 cup diced bell pepper
- 1 tsp olive oil
- 1 cup chopped spinach
- 12 large egg whites (about 1 1/2 cups / 360 ml)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup shredded low-fat cheddar (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or use silicone liners.
- Sauté the onion and bell pepper in olive oil for 3–4 minutes until softened.
- Stir in the chopped spinach and drain any excess liquid.
- Whisk the egg whites with salt, black pepper, and garlic powder.
- Fold in the sautéed veggies and cheese (if using).
- Divide the mixture evenly into muffin cups, filling them about 3/4 full.
- Bake for 18–22 minutes until the centers are set and the tops are slightly golden.
- Let cool for 5 minutes, then transfer to a rack to finish cooling.
Notes
Sauté vegetables longer to remove moisture and prevent soggy muffins. Silicone liners help with easy removal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg