A healthy, high-protein breakfast solution featuring light egg whites, colorful vegetables, and savory feta cheese. These muffins are perfect for meal prep and can be customized with various leftovers.
2 cups Liquid Egg Whites
1 cup Fresh Spinach
1/2 cup Red Bell Pepper
2 tablespoons Green Onions
1/4 cup Feta Cheese
1/2 teaspoon Garlic Powder
To taste Salt and Black Pepper
As needed Olive Oil Spray
Use silicone muffin liners for the easiest removal process.
If using frozen spinach, ensure you squeeze out all excess moisture to avoid soggy muffins.
Avoid overbaking as the egg whites will continue to firm up while cooling; overcooking leads to a rubbery texture.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat refrigerated muffins in the microwave for 30 to 45 seconds or in a toaster oven at 350°F for 5 minutes for a crisper exterior.
Find it online: https://powerecipe.com/egg-white-muffins-recipe/