Description
These Egg White Muffins are perfect for Easter morning—light, colorful, and effortless. Packed with spring veggies and baked into fluffy, handheld bites, they balance out sweeter brunch dishes while keeping the table fresh and nourishing. Best of all, they’re make-ahead friendly, so you can enjoy the morning without rushing the kitchen.
Ingredients
1½ cups liquid egg whites (or whites from ~10 eggs)
1 cup fresh spinach, finely chopped
½ cup bell peppers, diced (mixed colors for spring vibes)
¼ cup red onion, finely diced
⅓ cup crumbled feta cheese
¼ tsp garlic powder
Salt and black pepper, to taste
Cooking spray or olive oil for pan
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin well.
Evenly divide spinach, bell peppers, onion, and feta among muffin cups.
In a bowl, whisk egg whites with garlic powder, salt, and pepper.
Pour egg mixture into muffin cups, filling about ¾ full.
Bake 18–22 minutes, until set and lightly puffed.
Cool slightly, then remove and serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 55
- Carbohydrates: 2g
- Protein: 7g