Egg White Muffins with Veggies

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Light, fluffy, and packed with wholesome goodness, these Egg White Muffins with Veggies are the ultimate make-ahead breakfast or snack. Whether you’re fueling up for the day or meal prepping for the week, these protein-rich bites are a clean and colorful option that doesn’t skimp on flavor. They’re easy to customize, low in carbs, and perfect for a grab-and-go lifestyle.

Think of these muffins as mini frittatas—baked in a muffin tin with fresh chopped vegetables and seasoned egg whites. No greasy skillet needed, and no mess! You can whip up a dozen in under 30 minutes, making them ideal for busy mornings or post-workout refueling.

Can I Use Whole Eggs Instead of Egg Whites?

Yes! If you’re not strictly watching cholesterol or calories, feel free to use whole eggs or a mix of both. Whole eggs will add richness and deeper color to the muffins. You can substitute 1 whole egg for every 2 egg whites. Just keep the veggie ratio balanced and watch the baking time—they may cook a tad faster with yolks included.

Ingredients for the Egg White Muffins with Veggies

• Egg whites: The protein-packed base that keeps things light.
• Chopped bell peppers: Add sweetness and vibrant color.
• Chopped broccoli: A fiber-rich veggie that holds up well to baking.
• Cherry tomatoes: Juicy bursts of flavor baked right in.
• Shredded cheddar or mozzarella (optional): For a cheesy touch.
• Salt and pepper: Essential seasoning for flavor.
• Olive oil spray: To keep the muffins from sticking to the pan.

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How To Make the Egg White Muffins with Veggies

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a non-stick muffin tin with olive oil spray.

Step 2: Prep the Veggies

Chop your bell peppers, broccoli, and tomatoes into small, even pieces. If using cheese, shred it now.

Step 3: Fill the Muffin Tins

Evenly divide the chopped veggies among the muffin cups. Fill each cup about halfway.

Step 4: Pour in Egg Whites

Carefully pour egg whites into each cup, just until the veggies are barely covered. Leave a little room at the top to prevent overflow.

Step 5: Season and Add Cheese

Sprinkle each muffin with salt and pepper to taste. If using cheese, add a small pinch on top of each.

Step 6: Bake

Bake for 18–22 minutes, or until the egg whites are set and slightly golden around the edges. They should puff up like little soufflés.

Step 7: Cool and Remove

Let the muffins cool in the pan for 5 minutes, then gently loosen with a butter knife and lift out.

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Serving and Storing Egg White Muffins

Serve these muffins warm out of the oven, or enjoy them chilled for a quick snack. They make a fantastic breakfast alongside toast, avocado slices, or fruit. If you’re prepping for the week, let them cool completely, then store them in an airtight container in the fridge for up to 4 days.

To reheat, just pop one or two in the microwave for 30 seconds, or warm them in a 350°F oven for 5–7 minutes to keep the texture perfect. They also freeze well—just wrap individually and thaw overnight in the fridge.

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What to Serve With Egg White Muffins?

Sliced Avocado with Sea Salt

Creamy avocado balances the lightness of the muffins and adds healthy fats.

Greek Yogurt with Berries

Adds protein and a tangy contrast to the savory muffins.

Whole Grain Toast with Almond Butter

A satisfying pairing with fiber and flavor.

Fresh Fruit Salad

For a colorful, refreshing bite between muffins.

Green Smoothie or Protein Shake

A complete breakfast on the go when paired together.

Roasted Sweet Potato Cubes

Adds a cozy, filling touch to your plate.

Cottage Cheese with Chives

Creamy, savory, and full of protein.

Homemade Salsa or Hot Sauce

For a spicy, zesty topping that takes the muffins up a notch.

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Want More Healthy Breakfast Ideas?

If you’re loving these egg white muffins, you might also enjoy these light and flavorful recipes:

• Mini Veggie Frittatas if you like your eggs fluffy and packed with produce.
• Sweet Potato and Kale Hash for a hearty skillet start.
• Overnight Chia Pudding that’s ready when you are.
• Healthy Banana Oat Muffins to satisfy your sweet side without guilt.
• Veggie Breakfast Burritos for freezer-friendly mornings.

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Did you add spinach? Use feta instead of cheddar? I’d love to hear your creative twist—drop a comment below!

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