Dairy-Free Egg White Muffins
Start your day with a protein-packed, light, and wholesome breakfast by trying these Dairy-Free Egg White Muffins! Perfectly fluffy and bursting with vibrant flavors, these muffins combine fresh spinach, sweet cherry tomatoes, and smoky red bell peppers for a veggie-loaded, guilt-free treat. Made without dairy, they’re ideal for those with dietary restrictions or anyone looking for a nutritious, low-fat option. With minimal prep and a quick 20-minute bake time, these savory egg white bites are perfect for meal prepping or an on-the-go snack. Enjoy them warm from the oven or store them for a convenient, healthy breakfast all week long! Keywords: dairy-free, egg white muffins, meal prep, healthy breakfast, high protein.
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Ingredients
- 8 large eggs Egg whites
- 1 medium, diced Red bell pepper
- 1 cup, chopped Spinach
- 0.5 cup, halved Cherry tomatoes
- 0.5 cup, finely chopped Onion
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Baking powder
Directions
Step 1
Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with a bit of olive oil or line with silicone muffin liners.
Step 2
In a medium non-stick pan, heat olive oil over medium heat. Add diced red bell pepper and onion, sautéing for 3-4 minutes until they soften.
Step 3
Add chopped spinach and cherry tomatoes to the pan. Continue cooking for another 2 minutes, until the spinach is wilted. Remove from heat and let cool slightly.
Step 4
In a large mixing bowl, whisk together egg whites, salt, black pepper, garlic powder, and baking powder until well combined and frothy.
Step 5
Fold the cooked vegetables into the egg white mixture, stirring gently until evenly distributed.
Step 6
Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes or until the muffins are set and lightly golden on top.
Step 8
Remove from the oven and allow to cool for a few minutes before carefully removing the muffins from the tin. Serve warm or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (608.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 373.0 |
| Total Fat 14.9g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1883.1mg | 0% |
| Total Carbohydrate 29.4g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 13.1g | |
| Protein 32.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.5mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1191.4mg | 0% |
Source of Calories