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In today's fast-paced world, maintaining a healthy diet can often feel like a daunting task. Many people struggle to find meals that are both nutritious and convenient, which is where the Mini Egg White & Spinach Muffin Tins come into play. This delightful recipe not only provides a wholesome breakfast option but also serves as a quick snack that packs a powerful nutritional punch.

Mini Egg White & Spinach Muffin Tins

Transform your mornings with these Mini Egg White & Spinach Muffin Tins! Packed with protein and essential nutrients, they're perfect for busy lifestyles. This easy recipe combines egg whites, spinach, cherry tomatoes, and feta for a delicious and healthy snack or breakfast option. Prepare them in advance, store in the fridge or freezer, and enjoy a nutritious meal on-the-go. Ideal for anyone looking to maintain a healthy diet without the hassle of cooking!
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Ingredients
  

6 large egg whites

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

1/4 cup diced bell pepper (any color)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Cooking spray or oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or a little oil.

    Prepare the Vegetables: In a mixing bowl, combine the chopped spinach, halved cherry tomatoes, diced bell pepper, and crumbled feta cheese. Mix well to ensure an even distribution.

      Whisk the Egg Whites: In another bowl, whisk the egg whites until slightly frothy. Stir in the salt, black pepper, garlic powder, and onion powder to season the egg mixture.

        Combine Mixtures: Add the vegetable mixture into the bowl with egg whites and gently fold until everything is incorporated.

          Fill Muffin Tins: Carefully pour the egg and veggie mixture into each muffin tin cavity, filling each about 3/4 full.

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

              Cool & Serve: Remove the muffin tin from the oven and let them cool for a few minutes. Gently run a knife around the edges of each muffin to help release them and then pop them out of the tin.

                Enjoy: Serve warm as a delightful breakfast or snack option. They can also be stored in an airtight container in the refrigerator for up to 3 days.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins