Description
If you want a brunch dish that looks great, tastes fresh, and doesn’t keep you stuck at the stove, these Egg White Veggie Muffins are a smart go-to. They’re light, fluffy, loaded with colorful vegetables, and boosted with tangy feta. Perfect for brunch spreads, busy weekday breakfasts, or meal prep — and they bake all at once in one pan.
Ingredients
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1½ cups liquid egg whites
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1 cup fresh spinach, finely chopped
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½ cup bell pepper, small dice
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¼ cup onion, finely diced
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⅓ cup crumbled feta cheese
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¼ tsp garlic powder
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Salt and black pepper, to taste
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Cooking spray or olive oil for greasing pan
Optional add-ins:
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Chopped mushrooms
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Cherry tomatoes (seeded, diced)
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Fresh herbs (dill, chives, parsley)
Instructions
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Preheat oven
Heat oven to 350°F (175°C). Generously grease a 12-cup muffin tin or use silicone liners. -
Distribute fillings
Divide spinach, bell pepper, onion, and feta evenly among muffin cups. -
Season egg whites
In a bowl or large measuring cup, whisk egg whites with garlic powder, salt, and pepper until lightly frothy. -
Fill cups
Pour egg whites into each cup until about ¾ full. -
Bake
Bake for 18–22 minutes until set and lightly golden on top. Centers should not jiggle. -
Cool & remove
Rest 5 minutes, then run a knife around edges and lift out.
Notes
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Grease the pan well — egg whites stick more than whole eggs.
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Chop veggies small so muffins hold together cleanly.
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Avoid watery vegetables unless pre-cooked or squeezed dry.
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Don’t overbake — they can turn rubbery if left too long.
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Cool before removing for easier release.