Ingredients
- Egg whites: 6 large
- Spinach: 1 cup, chopped
- Red bell pepper: 1/2 cup, diced
- Onion: 1/4 cup, diced
- Mushrooms: 1/2 cup, sliced
- Feta cheese: 1/4 cup, crumbled
- Salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin with cooking spray.
- Step 2: In a large bowl, whisk together egg whites, salt, and pepper until slightly frothy.
- Step 3: Add chopped spinach, diced red bell pepper, diced onion, and sliced mushrooms to the egg white mixture. Stir to combine.
- Step 4: Pour the egg white mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Step 5: Sprinkle crumbled feta cheese on top of each muffin.
- Step 6: Bake for 20-25 minutes, or until the egg white muffins are set and lightly golden. Let cool slightly before removing from the muffin tin and serving.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 30-60 seconds, or until warmed through, for a quick breakfast.
- Serve these muffins with a dollop of plain Greek yogurt or a side of salsa for added flavor.
- Don't overbake – they're done when just set, or they'll become rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American