Description
Looking for a quick breakfast, healthy snack, or easy meal prep idea? These Egg White Muffins with Veggies are fluffy, protein-packed, and bursting with garden-fresh flavor. Made with chopped spinach, juicy tomatoes, and melty cheese, they bake in under 25 minutes and are perfect for grab-and-go mornings or post-workout refuels. Whether you’re aiming for clean eating, low-carb options, or easy breakfast ideas for the week, these veggie egg white muffins check every box.
Ingredients
2 cups egg whites
1 cup fresh spinach, chopped
1/2 cup cherry tomatoes, halved
1/3 cup shredded mozzarella or cheddar cheese
2 tablespoons green onions, thinly sliced
1/4 teaspoon garlic powder
Salt and pepper, to taste
Cooking spray or olive oil, for greasing
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or olive oil.
2. Wash and prep your vegetables: chop spinach, slice cherry tomatoes, and slice green onions.
3. In a medium mixing bowl, whisk the egg whites with garlic powder, salt, and pepper until slightly frothy.
4. Stir in spinach, tomatoes, green onions, and cheese. Add optional ingredients if using.
5. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–22 minutes, or until muffins puff up and are set in the center.
7. Let them cool in the pan for 5 minutes, then gently remove and serve or store.
Notes
Use carton egg whites to save time and skip separating yolks.
Let muffins cool before storing to avoid sogginess.
Grease your muffin tin well or use silicone liners to ensure easy release.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 50
- Sugar: 1g
- Sodium: 120mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: quick breakfast, healthy snack, egg white muffins, easy recipe, breakfast ideas