Ingredients
- Egg whites, 6
- Spinach, 1 cup chopped
- Red bell pepper, 1/2 cup diced
- Onion, 1/4 cup diced
- Feta cheese, 1/4 cup crumbled
- Garlic powder, 1/4 teaspoon
- Salt, 1/4 teaspoon
- Black pepper, 1/8 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease or line a 6-cup muffin tin.
- Step 2: In a medium bowl, whisk together the egg whites, garlic powder, salt, and pepper.
- Step 3: Add the spinach, red bell pepper, and onion to the egg white mixture. Stir well to combine.
- Step 4: Evenly distribute the egg white mixture into the prepared muffin tin cups, filling each about 3/4 full.
- Step 5: Sprinkle the crumbled feta cheese over the top of each muffin.
- Step 6: Bake for 20-25 minutes, or until the muffins are set and lightly golden brown. Let cool slightly before serving.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
- For a quick and easy reheat, microwave individual muffins for 30-45 seconds.
- Serve these veggie-packed muffins warm with a dollop of Greek yogurt or a side of salsa for added flavor.
- To prevent sticking, lightly coat the muffin tin with cooking spray even if using liners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American