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Easy Veggie-Packed Egg White Frittata Muffins Meal Prep Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 80
These healthy egg white muffins are packed with vegetables and perfect for meal prep. Quick to make and easy to store, they make a nutritious breakfast or snack.

Ingredients

Egg Whites

  • 360 ml large egg whites (approx. 12 large eggs)

Vegetables

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 0.5 cup finely diced red bell pepper
  • 1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
  • 2 green onions sliced green onions
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt (fine sea salt recommended)
  • 0.25 teaspoon black pepper (freshly cracked)

Other

  • olive oil spray or cooking spray (for greasing muffin tin)
  • optional smoked paprika or red pepper flakes
  • 1 tablespoon feta or shredded cheese (optional, if not dairy-free)

Instructions 

  • Preheat oven to 350°F (175°C) and grease muffin tin with spray.
  • Grate zucchini, squeeze out excess moisture, and set aside.
  • Whisk egg whites until frothy, then fold in vegetables and seasonings.
  • Pour mixture into muffin cups about 3/4 full and bake for 20-25 minutes until set and golden.
  • Cool for 5 minutes, then transfer to a wire rack. Store refrigerated up to 5 days or freeze.

Notes

For extra flavor, add a pinch of smoked paprika or red pepper flakes before baking.
Calories: 80kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: Egg Whites, Vegetables