Ingredients
- Egg whites: 6 large
- Spinach: 1 cup, chopped
- Red bell pepper: 1/2 cup, diced
- Onion: 1/4 cup, diced
- Mushrooms: 1/2 cup, sliced
- Feta cheese: 1/4 cup, crumbled
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin with cooking spray.
- Step 2: In a large bowl, whisk together the egg whites, salt, and pepper until slightly frothy.
- Step 3: Add the spinach, red bell pepper, onion, and mushrooms to the egg white mixture. Stir well to combine.
- Step 4: Evenly distribute the egg white and vegetable mixture into the prepared muffin tin.
- Step 5: Sprinkle the crumbled feta cheese evenly over the top of each muffin.
- Step 6: Bake for 20-25 minutes, or until the egg white muffins are set and lightly golden. Let cool slightly before removing from the muffin tin.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual muffins for 30-60 seconds until warmed through.
- Serve these savory muffins as a protein-packed breakfast or a light lunch alongside a fresh salad.
- Don't overbake – slightly underdone muffins are moister and prevent rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American