Egg and Veggie Muffins

Egg white muffins full of spinach, Cheddar cheese, and corn are an easy make-ahead option for breakfast, and they freeze well to boot!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 107 Calories

Ingredients

• ½ cup skim milk
• 1 cup shredded Cheddar cheese
• 1 cup chopped spinach
• cooking spray
• ½ cup corn
• ½ tomato, diced
• 1 ½ cups white whole wheat flour
• ⅓ cup liquid egg whites

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 2

Mix flour, Cheddar cheese, spinach, corn, milk, egg whites, and tomato in a large bowl until well combined. Spoon mixture into the muffin tin.

Step 3

Bake in the preheated oven until tops are set and edges start to pull away from the sides of the muffin cups, 20 to 25 minutes. Cool for 5 minutes before removing from the tin.