Description
These vegetable egg muffins are a healthy, protein-packed breakfast option perfect for meal prep!
Ingredients
Scale
- 10–12 egg whites
- 2 teaspoons light olive oil
- 1 teaspoon finely chopped garlic
- ½ cup finely chopped onions
- ½ cup finely chopped mixed bell peppers
- ½ cup finely chopped mushrooms
- ½ cup finely chopped spinach
- 1 teaspoon salt (or to taste)
- 2 teaspoons sriracha sauce
- ½ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 360℉ (180℃). Brush or spray a muffin tray generously with oil.
- Heat light olive oil in a pan over medium-high heat. Once the oil is hot, add garlic and fry for 5-6 seconds.
- Add onions and mixed bell peppers and cook for 30 seconds.
- Add mushrooms and spinach and cook for 4-5 minutes until the mixture is dry.
- Remove the pan from the heat and let the veggies cool down for 5 minutes.
- Add the cooked veggies to 10-12 egg whites and mix well.
- Add salt, sriracha sauce, and black pepper, and mix well.
- Pour the egg mixture into the cavities of the prepared muffin tin until ¾th full.
- Keep the tray in the middle rack of the oven and bake for 20-25 minutes until the egg whites are set.
- Remove the tray from the oven and let the muffins cool down for 5 minutes.
- Once the eggs are cooled and perfectly set, slide a spoon or a butter knife on the side and push the egg muffins upwards. They will slide out easily. Serve hot.
Notes
- Mixing the egg whites and vegetables in a measuring cup will make the pouring easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg