Description

These Egg White Muffins with Veggies are a healthy, protein-packed breakfast option, perfect for meal prep and busy mornings. Made with egg whites, cherry tomatoes, spinach, and feta, these low-carb, keto-friendly muffins are a flavorful, portable choice for clean eating and weight loss goals.

Ingredients

1 cup egg whites

1/2 cup cherry tomatoes, diced

1/2 cup fresh spinach, chopped

1/4 cup feta cheese, crumbled

1/4 teaspoon salt

1/4 teaspoon black pepper

Non-stick cooking spray

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Instructions

1. Preheat your oven to 350°F (175°C). Spray a non-stick muffin tin with cooking spray or use silicone muffin liners.

2. Dice the cherry tomatoes and chop the fresh spinach.

3. In a large bowl, whisk the egg whites until lightly frothy. Add salt and pepper.

4. Stir in the chopped spinach, tomatoes, and crumbled feta.

5. Divide the mixture evenly between the muffin cups, filling each about 3/4 full.

6. Bake for 20–25 minutes, or until muffins are set and lightly golden on top.

7. Allow to cool slightly, then remove from the tin and serve warm or store for later.

Notes

Use silicone muffin liners or generous non-stick spray to avoid sticking.

Customize the recipe with other vegetables like mushrooms, bell peppers, or onions.

For a richer flavor, substitute 6 whole eggs for 1 cup of egg whites.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 45
Sugar: 1g
Sodium: 170mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 10mg