Spinach & Feta Egg White Muffins (22g Protein, Meal-Prep Ready)
Grab-and-go egg white muffins loaded with spinach and feta — 22g of protein per serving, ready in 25 minutes, and just $1.20 a serving for an easy high-protein breakfast you can meal prep all week.
These are what I make on Sunday when I want breakfast handled for the whole week. Egg whites keep them light, feta keeps them from being boring, and they freeze and reheat like they were made yesterday.
Ingredients
Method
- Preheat the oven to 350°F and grease a 12-cup muffin tin with nonstick spray.
- Divide the spinach, feta, bell pepper, and onion evenly among the muffin cups.
- Whisk the egg whites with garlic powder, salt, and pepper.
- Pour the egg whites over the vegetables and cheese, filling each cup about 3/4 full.
- Bake for 18-20 minutes, until the muffins are set and lightly golden.
- Let cool 5 minutes before removing from the tin. Store in the fridge up to 5 days or freeze individually.
Notes
Buy a carton of liquid egg whites instead of separating whole eggs — it’s cheaper per ounce and skips the wasted yolks.
