Egg White Muffins With Veggies
I started making these egg white muffins with veggies when my mornings felt rushed and overwhelming.
They're light, protein-packed, and full of colorful vegetables that make breakfast feel nourishing instead of stressful.
Having them ready in the fridge honestly feels like a small act of self-care on busy days.
Equipment
- Mixing Bowl
- Whisk
- Nonstick skillet
- Muffin pan
Ingredients
Vegetables
- 1/2 cup bell peppers finely chopped
- 1/2 cup fresh spinach chopped
- 1/4 cup onion finely diced
- 1/4 cup zucchini grated and drained
Egg Mixture
- 2 cups liquid egg whites
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Prepare the oven: I preheat the oven to 375°F (190°C) and lightly grease a muffin pan so the muffins release easily.
- Sauté the vegetables: I lightly sauté the chopped vegetables in a skillet for a few minutes until softened to remove excess moisture.
- Whisk the egg whites: In a bowl, I whisk the egg whites with salt, pepper, and garlic powder until smooth and slightly frothy.
- Combine eggs and veggies: I gently stir the cooked vegetables into the egg whites until evenly mixed.
- Fill the muffin pan: I pour the mixture evenly into the muffin cups, filling each almost to the top.
- Bake the muffins: I bake the egg white muffins with veggies for 20–22 minutes, until set and lightly firm to the touch.
- Cool and store: I let the muffins cool for a few minutes before removing them from the pan and storing them for the week.