Egg White Veggie Muffins


Egg White Veggie Muffins

118 Calories, 30 Minutes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 servings


  • 6 large egg whites
  • 1/4 tsp black pepper
  • 1/3 cup thinly sliced button mushrooms
  • 1/3 cup chopped broccoli
  • 1/4 cup diced red bell pepper
  • 2 tbsp shredded cheddar cheese
  • 4 halves sun-dried tomatoes
  • Olive Oil Spray


  • Preheat oven to 350°F. Coat 4 cups of a muffin pan with olive oil spray.
  • In a bowl, whisk to combine egg whites and black pepper.
  • Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over vegetables, then top each with an equal amount of cheese and 1 sun-dried tomato half.
  • Bake for 20 minutes, or until eggs are set. Serve warm.


Makes 4 muffins. These can be refrigerated for up to three days, allowing you to prepare your breakfasts in advance.

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