Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the egg whites, almond milk, garlic powder, salt, and pepper until slightly frothy.
3. Gently fold in the chopped bell peppers, spinach, onion, and shredded cheese. If using, incorporate any other desired optional ingredients.
4. Evenly distribute the egg mixture among the 12 muffin cups, filling each about two-thirds full.
5. Bake for 18-22 minutes, or until the muffins are set, lightly golden, and firm to the touch.
6. Remove from the oven and let cool slightly in the muffin tin before transferring to a wire rack to cool completely.
Short Tips
* **Customization is Key:** Feel free to experiment with your favorite vegetables and lean proteins.
* **Don’t Overfill:** This prevents overflow and ensures even cooking.
* **Storage Savvy:** Once completely cooled, store the muffins in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to 2-3 months.
* **Reheating:** Reheat in the microwave for 30-60 seconds, or in a toaster oven until warmed through.
* **Non-Stick Essential:** Using a good quality non-stick muffin tin or paper liners will prevent sticking.
