Veggie and Egg White Breakfast Muffins

What you'll need

• 2 cups (about 16 large egg whites)egg whites
• 1/2 cupbell pepper, diced
• 1 cupbaby spinach, chopped
• 1/4 cupred onion, diced
• 1/2 cupcherry tomatoes, halved
• 1/2 cupshredded low-fat cheddar cheese
• to tastesalt and black pepper
• 1/2 teaspoongarlic powder
• as neededcooking spray

Let's cook

1. 1Preheat the oven to 350F and generously spray a 12-cup muffin tin with cooking spray.
2. 2Divide the bell pepper, spinach, onion, and tomatoes evenly among the muffin cups.
3. 3In a large bowl or measuring cup, whisk the egg whites with salt, pepper, and garlic powder.
4. 4Pour the egg white mixture over the vegetables in each cup, filling about 3/4 full.
5. 5Sprinkle the shredded cheese evenly over the tops.
6. 6Bake for 18-20 minutes, until the muffins are set and lightly golden on top.
7. 7Let cool for 5 minutes before running a knife around the edges to remove from the tin.