Egg White Muffins with Veggies (Printable Version)

# What You’ll Need:

→ Main Ingredients

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

→ Additional

09 - Olive oil spray, for greasing

# Steps to Follow:

01 - Preheat oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray or use silicone liners.
02 - Dice the cherry tomatoes, bell peppers, and green onions. Chop the spinach.
03 - Divide the chopped vegetables evenly among the muffin cups, filling them halfway.
04 - Sprinkle a little shredded cheese in each cup if using.
05 - Pour egg whites over the veggies in each cup, filling almost to the top.
06 - Sprinkle salt and black pepper over each filled cup.
07 - Bake for 20–25 minutes or until the egg whites are set and tops are lightly golden.
08 - Remove from oven and let cool for 5 minutes before removing from the tin. Serve warm or allow to cool completely before storing.

# Additional Notes:

01 - Let muffins cool slightly before removing to prevent tearing.
02 - Use silicone liners for easiest cleanup and release.
03 - Sauté water-heavy vegetables before adding to avoid sogginess.

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