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Egg whites bake around chopped tomatoes, peppers and spinach in individual muffin cups. Leave headroom so the mixture can rise without spilling.
Vegetable volume and tin size vary. Use additional wells rather than filling one to the rim.
Ingredients and measurements
- 2 cups egg whites
- 1/2 cup cherry tomatoes, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, sliced
- 1/4 cup shredded cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray, for greasing
Preparation and cooking
- Stage 1
Heat oven to 350°F and grease a standard muffin tin or use oven-safe silicone liners. Wash, dry and finely chop the vegetables.
- Stage 2
Divide vegetables among enough cups to leave room for egg. Whisk egg whites with salt and pepper, then pour over vegetables, stopping around three-quarters full. Add optional cheese.
- Stage 3
Bake, starting checks around twenty minutes, until centers are set and reach 160°F. Continue as needed rather than judging only the golden edges.
- Stage 4
Rest five minutes, loosen gently and lift out. Refrigerate promptly in shallow containers; do not leave on the counter until completely cold.
Excess water collects beneath the egg and makes the muffins difficult to lift cleanly.
How many cups does it fill?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Why dry vegetables?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How many cups does it fill?
Vegetable volume and tin size vary. Use additional wells rather than filling one to the rim.
- Why dry vegetables?
Excess water collects beneath the egg and makes the muffins difficult to lift cleanly.