Egg White Muffins with Veggies
Egg White Muffins with Veggies are simple, clean, and easy to make on a Sunday, so weekday mornings feel a little less… chaotic. Expect a light, fluffy bite that’s packed with color from sautéed vegetables, gentle seasoning, and the option to add a little cheese if you like. They’re make-ahead friendly, freezer friendly, and surprisingly satisfying for something you can eat with one hand.
Ingredients
- 2 cups liquid egg whites, or 12 large egg whites
- 1 cup baby spinach, finely chopped
- 1/2 red bell pepper, small dice
- 1/2 small yellow onion, small dice
- 1/2 cup mushrooms, chopped
- 1/2 cup cherry tomatoes, halved, optional
- 1/3 cup shredded cheese, optional, cheddar or feta work well
- 2 tablespoons chopped fresh parsley or chives
- 1/2 teaspoon fine salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika, optional
- Oil or cooking spray for the muffin tin
Instructions
- Preheat the oven to 350°F, 175°C. Grease a 12-cup muffin tin well, or use silicone liners. Really get into the corners so nothing sticks.
- Warm a nonstick skillet over medium heat with a small splash of oil. Sauté the onion, bell pepper, and mushrooms for 3 to 4 minutes until they soften and release some moisture. Stir in the spinach just until wilted, 30 seconds. If using tomatoes, blot them with a paper towel so they don’t water things down. Let the veggies cool for a minute.
- In a bowl, whisk the egg whites with salt, pepper, garlic powder, and smoked paprika until lightly frothy. Nothing fancy, just a quick whisk.
- Divide the veggies among the muffin cups. Sprinkle cheese over the top if using.
- Pour the egg whites into each cup, filling about three-quarters full. Give each cup a tiny wiggle with a spoon, so the egg gets into the nooks and crannies.
- Bake for 18 to 22 minutes, until the muffins are puffed, set in the center, and a toothpick comes out clean. They’ll rise like little soufflés, then relax as they cool. Totally normal.
- Cool in the pan for 5 minutes, then run a thin knife around the edges and transfer to a rack.