Egg White and Veggie Breakfast Muffins

A Grab-and-Go Protein Boost

At Casa Fresca, we know mornings can be hectic—but that doesn’t mean you have to skip a nutritious start. Our Egg White and Veggie Breakfast Muffins are here to save the day! These little powerhouses are loaded with lean protein, colorful veggies, and big flavor, making them the ultimate meal prep solution for busy schedules. Whether you’re rushing out the door or catering a brunch, these muffins are a crowd-pleaser that keep healthy eating simple and delicious.

Why You’ll Love This Recipe

• Protein-Packed: Egg whites and a touch of lean meat deliver a serious protein punch.
• Veggie Goodness: Spinach and bell peppers add nutrients and a burst of color.
• Portable Perfection: Bake a batch, store them, and enjoy breakfast on the go all week.

Ingredients (Makes 12 Muffins)

For the Muffins:

• 2 cups liquid egg whites (or about 16 large egg whites)
• 1/2 cup cooked turkey bacon or ham, diced (optional for extra protein)
• 1 cup fresh spinach, chopped
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onion, chopped
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust if using salty meat)
• Cooking spray or olive oil (for muffin tin)

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or a brush of olive oil.
2. Prep the Veggies & Meat: In a bowl, mix the chopped spinach, diced bell pepper, green onion, and cooked turkey bacon or ham (if using). Divide this mixture evenly among the muffin cups.
3. Whisk the Egg Whites: In a large bowl or measuring cup, combine the egg whites, garlic powder, black pepper, and salt. Whisk until slightly frothy.
4. Fill the Muffin Tin: Pour the egg white mixture over the veggie-meat blend in each muffin cup, filling them about 3/4 full (they’ll puff up while baking).
5. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top. Let them cool for 5 minutes before popping them out.
6. Serve or Store: Enjoy warm with a side of fruit or hot sauce, or let them cool completely and store in the fridge for up to 5 days.

Meal Prep Tip

Pop these muffins into airtight containers or reusable bags for an easy grab-and-go breakfast. Reheat in the microwave for 20-30 seconds, and you’re good to go! They also freeze well—store in a freezer-safe bag for up to a month and thaw overnight when needed.

Macros (Per Muffin, with Turkey Bacon)

Here’s the approximate nutritional breakdown for one muffin (based on 12 muffins total, including 1/2 cup turkey bacon):

• Calories: 50 kcal
• Protein: 7g
• Carbohydrates: 2g (1g fiber, 1g sugar)
• Fat: 1g

Note: Macros will vary slightly if you skip the meat (drops to ~40 kcal and 6g protein) or use different veggies. Adjust seasonings or portions to suit your goals!

Why It’s a Casa Fresca Favorite

These Egg White and Veggie Breakfast Muffins are the epitome of what we’re about: fresh, wholesome ingredients that fuel your day without weighing you down. The egg whites keep it lean, the veggies add flavor and vitamins, and the optional turkey bacon brings a savory twist. They’re endlessly customizable—swap in zucchini, mushrooms, or even a sprinkle of feta if you’re feeling fancy.

Whip up a batch this week and see why these muffins are a breakfast game-changer. Share your creations with us on social media—we can’t wait to see how you enjoy them!

Happy prepping!
The Casa Fresca Team