Egg White Muffin
Equipment
- 1 Oven
- 1 Whisk
- 1 Muffin tin
- 1 Mixing bowl
Ingredients
- 1 cup of egg whites
- 1/2 cup of diced bell peppers (red, green, or a mix)
- 1/2 cup of chopped spinach leaves
- 1/4 cup of diced onion
- 1/4 cup of diced tomatoes
- 1/4 tsp of black pepper
- 1/4 tsp of garlic powder
- 1/4 tsp of dried oregano
- salt to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease the muffin tin or use silicone muffin liners.
- In a mixing bowl, whisk the egg whites until slightly frothy.
- Add the diced bell peppers, chopped spinach, diced onion, and diced tomatoes to the egg whites.
- Sprinkle in the black pepper, garlic powder, dried oregano, and a pinch of salt. Mix well to combine.
- Pour the egg white mixture evenly into the muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg white muffins are set and slightly golden on top.
- Remove the muffin tin from the oven and let the muffins cool for a few minutes before carefully removing them from the tin.
- Serve the egg white muffins warm or allow them to cool completely before storing.
Notes
Storing Leftovers: You can store your leftover muffins in an airtight container in the refrigerator for up to 4-5 days.