Description
These Fluffy Morning Protein Muffins are a delicious, protein-packed breakfast perfect for busy mornings. Made with egg whites, fresh vegetables, and cheese, they are low-carb, keto-friendly, and incredibly easy to prepare. Whether you’re meal-prepping or need a quick grab-and-go meal, these muffins will keep you full and energized.
Ingredients
- 1 cup egg whites (about 8 large egg whites)
- ½ cup diced vegetables (spinach, bell peppers, onions, etc.)
- ½ cup shredded cheese (cheddar, feta, or mozzarella)
- ½ cup cooked meat (optional; turkey, ham, or bacon)
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line it with muffin liners.
- Whisk the egg whites in a bowl until slightly frothy. Add salt and pepper to taste.
- Prepare the muffin cups by evenly distributing the diced vegetables, shredded cheese, and cooked meat into each section.
- Pour the egg whites over the ingredients, filling each muffin cup about ¾ full.
- Bake for 18–20 minutes or until the muffins are set and lightly golden.
- Let them cool for a few minutes before removing them from the muffin tin. Serve warm or store for later use.
Notes
- You can customize these muffins by adding your favorite vegetables, cheeses, and proteins.
- To prevent sticking, use silicone muffin liners or a non-stick muffin tin.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American