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Mini Egg White Veggie Muffins: A Delicious Low-Cal Breakfast!

Mini Egg White Veggie Muffins (Low Calorie Breakfast)
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Mini Egg White Veggie Muffins are a healthy and delicious low-calorie breakfast option packed with vegetables and protein.

Ingredients

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  • 1 cup egg whites
  • 1/2 cup bell peppers, diced
  • 1/2 cup spinach, chopped
  • 1/4 cup onion, diced
  • 1/4 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine egg whites, diced bell peppers, chopped spinach, diced onion, halved cherry tomatoes, salt, black pepper, garlic powder, and paprika.
  3. Mix well until all ingredients are evenly distributed.
  4. Grease a muffin tin with cooking spray or line with muffin liners.
  5. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
  6. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
  7. Allow to cool for a few minutes before removing from the muffin tin.
  8. Serve warm or store in the refrigerator for later use.

Notes

  • These muffins can be customized with your favorite vegetables.
  • They can be stored in the refrigerator for up to 5 days.
  • Reheat in the microwave for a quick breakfast option.

Nutrition

Find it online: https://recipesdays.com/mini-egg-white-veggie-muffins-low-calorie-breakfast/