Healthy Egg White Muffins (Print Version)
Fluffy egg white muffins bursting with spinach, red peppers, and creamy feta for a light, flavorful start.
# What You'll Need:
→ Base
01 -
2 cups liquid egg whites
02 -
1/4 cup skim milk
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon freshly ground black pepper
→ Vegetables and Cheese
05 -
1 cup fresh spinach, chopped
06 -
1/2 cup red bell pepper, finely diced
07 -
1/2 cup crumbled feta cheese
08 -
1 tablespoon olive oil
09 -
1/4 teaspoon garlic powder (optional)
# Steps to Follow:
01 -
Heat olive oil in a very hot nonstick skillet. Add chopped spinach and diced red bell pepper, sautéing for about 1 minute while stirring frequently to intensify flavor and prevent moisture buildup.
02 -
In a large mixing bowl, whisk liquid egg whites, skim milk, salt, black pepper, and garlic powder until slightly frothy to achieve a fluffier texture.
03 -
Add the sautéed vegetables and crumbled feta cheese to the egg mixture. Stir gently to distribute evenly without breaking down the cheese.
04 -
Lightly grease a 12-cup muffin tin with nonstick spray. Pour the mixture evenly into each cup, filling about three-quarters full to allow room for puffing.
05 -
Bake at 350°F for 18 to 22 minutes until muffins are set and tops spring back lightly when touched. Avoid overbaking to maintain moisture.
06 -
Allow muffins to cool in the tin for 5 minutes before loosening with a spatula or knife and removing. Serve warm or cool completely for later consumption.
# Additional Notes:
01 -
For even texture, let sautéed vegetables cool slightly before mixing with eggs to prevent premature cooking.
02 -
Generously grease muffin tins or use silicone liners to prevent sticking.
03 -
Avoid overbaking to prevent dryness; muffins will naturally deflate slightly upon cooling.
04 -
Reheat make-ahead muffins in a microwave at 60% power for 30 seconds to 1 minute to avoid rubbery texture.