Description
These Egg White Muffins with Veggies are light, flavorful, and ideal for busy mornings or meal prep. Made with egg whites, chopped fresh vegetables, and just the right seasoning, they’re baked to fluffy perfection in under 30 minutes. Great as a healthy snack, protein-packed breakfast, or low-carb lunchbox addition, these muffins are perfect for anyone looking for easy breakfast ideas, healthy food prep, or quick high-protein recipes.
Ingredients
2 cups egg whites
1/2 cup chopped bell peppers
1/2 cup chopped broccoli
1/3 cup chopped cherry tomatoes
1/3 cup shredded cheddar or mozzarella
1/2 teaspoon salt
1/4 teaspoon black pepper
olive oil spray
Instructions
1. Preheat oven to 375°F and grease a non-stick muffin tin with olive oil spray.
2. Chop all veggies into small pieces and shred cheese if using.
3. Divide vegetables evenly into muffin cups.
4. Pour egg whites into each cup until veggies are just covered.
5. Season with salt and pepper; sprinkle cheese on top.
6. Bake for 18–22 minutes until set and lightly golden.
7. Let cool 5 minutes, then remove gently from pan.
Notes
You can swap veggies based on what’s in season or in your fridge—spinach, zucchini, or mushrooms work great.
These freeze well—wrap individually and reheat in the microwave for quick meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: healthy breakfast, egg white muffins, veggie muffins, high protein snack, meal prep breakfast