Egg White & Veggie Muffins
Egg White & Veggie Muffins
Prep 10 min | Cook 20 min | Total 30 min
Protein-packed egg white muffins loaded with diced veggies — perfect for a low-calorie, grab-and-go breakfast or snack.
★ ★ ★ ★ ☆ 10,750 home cooks
What You’ll Need
6 egg whites
1 small red bell pepper
1 small zucchini
1/2 small onion
Handful spinach leaves
Salt and pepper to taste
Cooking spray
Blades to Use:
Use these specific blade attachments with your VanChop Vegetable Chopper to prep the vegetables quickly and evenly.
FINE DICING BLADE
SLICING BLADE
Chopper Prep Tip
Use fine dicing blade for bell pepper, zucchini, and onion. Slice spinach leaves roughly if large.
Instructions
Step 1
Preheat oven to 180°C (350°F). Spray a muffin tin with cooking spray.
Step 2
Chop all vegetables finely using the vegetable chopper.
Step 3
Whisk egg whites with salt and pepper, then stir in chopped vegetables and spinach.
Step 4
Pour mixture evenly into muffin tin and bake for 20 minutes or until set.
For Extra Bite!
Add chopped fresh herbs like parsley or chives. Serve with salsa or hot sauce.
Nutrition (Per Serving)
Calories: 150
Protein: 20g
Carbohydrates: 6g
Fat: 0.5g
Fiber: 2g
Sugar: 3g
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