Quick and portable egg white breakfast muffins packed with protein and fresh veggies, perfect for busy mornings or meal prep.
Do not overbeat the egg whites to avoid rubbery texture. Dry veggies well to prevent sogginess. Use fresh egg whites if possible for better texture. Grease muffin tin well or use parchment rounds to prevent sticking. Broil for 1-2 minutes if muffins are too pale after baking. Store in airtight container up to 4 days refrigerated or freeze up to 1 month.
Keywords: egg white muffins, high protein breakfast, quick breakfast, healthy muffins, meal prep breakfast, low fat breakfast