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In today’s fast-paced world, finding nutritious and convenient meal options can be a challenge. Many people struggle to balance their busy schedules with the need for healthy eating, often resorting to quick but unhealthy choices. Enter the Mini Egg White & Spinach Muffin Tins—a delightful recipe that not only satisfies your hunger but also packs a punch of flavor and nutrition. These bite-sized muffins are perfect for busy mornings, meal prep, or a quick snack during the day. With a combination of egg whites, fresh vegetables, and feta cheese, this recipe is a wholesome choice for anyone looking to maintain a healthy lifestyle.

Mini Egg White & Spinach Muffin Tins

Discover the delicious and nutritious Mini Egg White & Spinach Muffin Tins, perfect for busy lifestyles. These bite-sized muffins are packed with protein from egg whites, essential vitamins from spinach, and the creamy flavor of feta cheese, making them a healthy choice for breakfast or a snack. Easy to prepare and great for meal prep, they help you stay on track with your nutrition without sacrificing taste. Enjoy these delightful muffins and fuel your day!
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Ingredients
  

6 large egg whites

1 cup fresh spinach, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

1/4 cup diced bell pepper (any color for visual diversity)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it's heating up, take a moment to lightly grease a muffin tin with cooking spray or a little drizzle of olive oil to prevent sticking.

    Prepare the Vegetables: In a mixing bowl, toss together the finely chopped spinach, halved cherry tomatoes, diced bell pepper, and crumbled feta cheese. Stir well to distribute the ingredients evenly and to ensure that each muffin will have a delightful mix of flavors.

      Whisk the Egg Whites: In a separate bowl, whisk the egg whites vigorously until they become slightly frothy and light. Add in the salt, freshly ground black pepper, garlic powder, and onion powder, mixing until the seasonings are fully incorporated into the egg whites.

        Combine Mixtures: Gently fold the prepared vegetable mixture into the bowl containing the seasoned egg whites. Use a spatula to ensure that all ingredients are well combined without over-mixing.

          Fill Muffin Tins: Carefully pour the egg and vegetable mixture into each muffin tin cavity, filling each about three-quarters full to leave space for rising.

            Bake: Place the muffin tin into the preheated oven. Bake for approximately 18-20 minutes, or until the egg whites have set firmly and the tops exhibit a lightly golden hue.

              Cool & Serve: Once baked, remove the muffin tin from the oven and allow the muffins to cool for about 5 minutes. To release each muffin, gently run a knife around the edges before carefully popping them out of the tin.

                Enjoy: Serve these delightful muffins warm as a nutritious breakfast or snack. For convenience, they can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for meal prep!

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

                    - Presentation Tips: For a pop of color, serve on a vibrant plate with a sprinkle of additional crumbled feta on top and a side of fresh herbs for garnish!