Egg White Muffins with Vegetables (Print-Friendly Version)
Egg whites bake around chopped tomatoes, peppers and spinach in individual muffin cups. Leave headroom so the mixture can rise without spilling.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 cups egg whites
02 - 1/2 cup cherry tomatoes, diced
03 - 1/2 cup red bell pepper, chopped
04 - 1/2 cup fresh spinach, chopped
05 - 1/4 cup green onions, sliced
06 - 1/4 cup shredded cheese (optional)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Olive oil spray, for greasing
# How to Make It:
01 - Heat oven to 350°F and grease a standard muffin tin or use oven-safe silicone liners. Wash, dry and finely chop the vegetables.
02 - 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.
03 - Bake, starting checks around twenty minutes, until centers are set and reach 160°F. Continue as needed rather than judging only the golden edges.
04 - Rest five minutes, loosen gently and lift out. Refrigerate promptly in shallow containers; do not leave on the counter until completely cold.
# Extra Suggestions:
01 - Vegetable volume and tin size vary. Use additional wells rather than filling one to the rim.
02 - Excess water collects beneath the egg and makes the muffins difficult to lift cleanly.