A unique way on how to cook egg whites is to make this Egg White Veggie Muffins.
Muffins are the small versions of quick breads. It usually made of all-purpose flour, milk, yogurt, salt and sugar. As you can notice, most of the ingredients are not Paleo friendly.
We made this Paleo Egg White Veggies muffins that are ideal for a quick breakfast on the go. With this breakfast you get protein and vegetables in the morning, which will get your day off to a good start. Healthy and guilt-free!
We all know that eggs are a very good source of inexpensive, high quality protein. More than half the protein found on eggs are in the egg white. It is rich in selenium, Vitamin B6, Vitamin B12, Vitamin D, and minerals such as iron, zinc, and copper. It has a lower amounts of fat and cholesterol than the yolk.
In this recipe, egg whites – available in most grocery stores – switch this recipe up a bit and make it cute & pretty. Add any of your favorite frittata fillings for your vegetables. In this version. we added red bell pepper, yellow bell pepper, fresh spinach, and green onions.
How to Cook Egg Whites: Egg White Veggie Muffins
Egg White Veggie Muffins
- Coconut oil spray
- 24 Egg whites
- 1/2 Red bell pepper (finely diced)
- 1/2 yellow bell pepper (finely diced)
- 2 cups Fresh spinach
- 3 Green onions (for topping)
- Salt and pepper (to taste)
Preheat the oven to 350 degrees F.
Spray a muffin tin with coconut oil spray.
Whisk the egg whites together with the salt and pepper in a large bowl.
Stir in the bell peppers and spinach.
Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
Bake for 25-30 minutes or until the egg whites are set.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm and topped with green onions. Alternatively, store in the refrigerator.
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