Description
Spinach and feta egg white muffins packed with protein and fresh flavor. A healthy make ahead breakfast perfect for busy mornings.
Ingredients
- 2 cups liquid egg whites
- 1/3 cup crumbled feta cheese
- 1 cup fresh baby spinach finely chopped
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely diced red onion
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat your oven to 350 degrees F. Lightly coat a 12 cup muffin tin with olive oil spray.
- In a large bowl, whisk the egg whites with garlic powder, salt, and black pepper until slightly frothy.
- Stir in chopped spinach, red bell pepper, red onion, and crumbled feta cheese until evenly distributed.
- Pour the mixture evenly into the prepared muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes until the centers are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
- Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove.
- Serve warm or allow to cool completely for meal prep.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 20 to 30 seconds until warmed through.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American