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Are you on the hunt for a healthy breakfast or snack option that doesn't compromise on flavor? Look no further than Spinach & Egg White Delight Muffins. These delectable muffins combine the nutritional power of egg whites and fresh spinach, creating a delightful treat that is both satisfying and nutritious. Whether you're rushing out the door in the morning or looking for a wholesome addition to your lunchbox, these muffins are the perfect solution. They are not only easy to prepare but also incredibly versatile, allowing you to customize them with your favorite ingredients.

Mini Egg White & Spinach Muffin Tins

Discover the perfect blend of health and taste with Spinach & Egg White Delight Muffins. These easy-to-make muffins are packed with high-quality protein and vibrant veggies like fresh spinach, cherry tomatoes, and bell peppers. Ideal for breakfast or a nutritious snack, they can be customized to suit your palate. Packed with essential nutrients, these muffins provide an excellent way to kickstart your day or complement your meal prep. Enjoy the delightful flavors and health benefits today!
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Ingredients
  

1 cup egg whites (about 8 large eggs)

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

1/4 cup bell pepper, diced (any color)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.

      Whisk Egg Whites: In a large mixing bowl, whisk together the egg whites until slightly frothy.

        Add Seasonings: Add the garlic powder, onion powder, salt, and pepper to the egg whites. Mix well.

          Combine Vegetables: Stir in the chopped spinach, halved cherry tomatoes, diced bell pepper, and crumbled feta cheese until all ingredients are well combined.

            Fill Muffin Cups: Pour the egg white and vegetable mixture evenly into the prepped muffin tin, filling each cup about three-quarters full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden.

                Cool and Serve: Once cooked, remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully run a knife around the edges of each muffin to loosen them, then pop them out and serve warm. They can also be stored in an airtight container in the refrigerator for up to 4 days.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins