Egg White and Veggie Muffins with Whole Wheat English Muffin
385 kcal · 38 g protein · 10 minutes · 1 servings
Start your day with these light and fluffy egg white muffins packed with colorful bell peppers and fresh spinach, paired perfectly with a toasted whole wheat English muffin. This wholesome breakfast is high in protein, moderate in healthy fats, and provides satisfying complex carbohydrates.
385 kcal
38 g protein
10 minutes
Ingredients
- Egg whites 5 large
- Diced bell peppers 1/4 cup
- Chopped spinach 1/4 cup
- Whole wheat English muffin 1 piece
- Olive oil spray 1 tsp
Method
-
Preheat oven and prepare muffin tin.
Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with olive oil spray to prevent sticking.
Tip: If you don't have a muffin tin, you can use silicone muffin cups or small oven-safe ramekins. -
Prepare vegetables.
Dice the bell peppers into small, even pieces (about 1/4 inch). Chop the spinach finely. This helps them cook evenly and fit nicely into the muffins.
Tip: Use fresh vegetables for best flavor and texture. -
Mix egg whites and veggies.
In a medium bowl, pour in the 5 large egg whites (about 165g). Add the diced bell peppers and chopped spinach. Stir gently to combine all ingredients evenly.
Tip: Be careful not to overmix; just combine until the veggies are evenly distributed. -
Fill muffin tin.
Pour the egg white and vegetable mixture evenly into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
Tip: Use a spoon or small measuring cup for easy and even pouring. -
Bake the egg white muffins.
Place the muffin tin in the preheated oven and bake for 15-20 minutes. The muffins are done when they are set in the center and lightly golden on top.
Tip: Test doneness by inserting a toothpick in the center; it should come out clean. -
Toast the English muffin.
While the egg white muffins are baking, split the whole wheat English muffin in half and toast it to your desired level of crispness.
Tip: Use a toaster or toaster oven for even toasting. -
Serve.
Once the egg white muffins are done, carefully remove them from the tin using a butter knife or small spatula. Plate the muffins alongside the toasted English muffin and enjoy your nutritious breakfast!
Tip: You can add a light spread of avocado or a sprinkle of black pepper on the English muffin for extra flavor.
Pro tips
- Use fresh egg whites from large eggs for best texture and protein content.
- Spraying the muffin tin with olive oil spray prevents sticking and makes cleanup easier.