Description
A healthy and protein-packed breakfast option made with egg whites and vegetables.
Ingredients
- 1 cup liquid egg whites
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1/4 cup chopped spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin with olive oil.
- Whisk egg whites with salt, pepper, and garlic powder.
- Divide vegetables evenly among muffin cups.
- Pour egg white mixture over vegetables.
- Bake for 20 minutes or until set.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Customize with your favorite vegetables or cheese.
- Reheat in microwave for 30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American