Ingredients
8 large egg whites
1 pound lean ground chicken
1 cup chopped bell peppers
1 cup fresh spinach
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil (for muffin tin)
Instructions
Preheat oven to 350°F (175°C)
Grease a 12-cup muffin tin with olive oil
In a large bowl, whisk egg whites until slightly frothy
Mix in ground chicken, bell peppers, spinach, onion, garlic powder, salt, and pepper using a spatula
Gently fold the mixture to maintain egg white volume
Divide the batter evenly among the muffin cups
Bake for 20-25 minutes, or until the chicken is fully cooked and the tops are lightly golden
Let cool completely before removing
Notes
Use a silicone muffin tin for easy release
Substitute zucchini or mushrooms for varied texture
Store in an airtight container in the refrigerator for up to 5 days
Freeze unbaked muffins for later use
- Prep Time: 15
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg