Veggie egg white muffins
Whip up delicious and healthy Veggie Egg White Muffins with red peppers, onions, mushrooms, spinach, mozzarella cheese, and olive oil. Perfect for a protein-packed breakfast or snack!
Cook time 25 min
Prep time 5 min
Ingredients:
2 red peppers1 onion
1 cup mushrooms
2 cups spinach
1 tbsp olive oil
1 oz mozzarella cheese
9 egg whites
Veggie egg white muffins are a delicious and nutritious way to start your day. Packed with veggies and protein-filled egg whites, these muffins are perfect for a quick and healthy breakfast or snack. Let's dive into the recipe and learn how to make these wholesome muffins.
Instructions:
- Dice the red peppers into small pieces.
- Finely chop the onion.
- Finely chop the mushrooms.
- Roughly chop the spinach.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the onions and cook for about 2-3 minutes until they start to become translucent.
- Add the diced red peppers and mushrooms to the skillet. Continue to cook for another 4-5 minutes until the vegetables become tender.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- In a large mixing bowl, combine the cooked vegetables, shredded mozzarella cheese, and egg whites. Stir until well mixed. Season with salt and pepper to taste, if desired.
- Evenly distribute the mixture into the prepared muffin tin, filling each cup almost to the top. The mixture should fill about 10-12 muffin cups.
- 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 lightly golden.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, or let them cool completely before storing in an airtight container.
Tips:
- Prep all your vegetables ahead of time to save time during cooking.
- Feel free to add other vegetables you enjoy, such as zucchini, tomatoes, or broccoli.
- Using a non-stick muffin tin or silicone muffin cups can help make cleanup easier.
- If you're not a fan of mozzarella, you can substitute it with another type of cheese, like cheddar or feta.
- These muffins can be stored in the refrigerator for up to a week or frozen for longer storage. Simply reheat in the microwave when ready to eat.
- Experiment with seasonings like garlic powder, paprika, or fresh herbs to add more flavor.
There you have it – delicious and healthy veggie egg white muffins that are perfect for any meal of the day. Enjoy these on-the-go breakfast options or as a nutritious snack. Make a batch on the weekend, and you'll have a convenient, protein-packed snack ready for the entire week.
Nutrition per serving
5 ServingsCalories 80kcal
Protein 11g
Carbohydrates 8g
Fiber 1.75g
Sugar 4.19g
Fat 3.97g
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