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Healthy Low-Calorie Sheet Pan Egg White Veggie Bowls Easy Breakfast Recipe

low calorie sheet pan egg white veggie bowls - featured image

A quick, wholesome, and low-calorie breakfast made by roasting egg whites and fresh veggies on a sheet pan for a light, fresh, and satisfying meal perfect for busy mornings.

Ingredients

Scale
  • 8 large egg whites (about 240 ml or 8 fl oz)
  • 1 cup diced bell peppers (red or yellow)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • 1 cup loosely packed baby spinach
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon smoked paprika
  • A handful of chopped fresh parsley or chives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
  2. Dice the bell peppers, zucchini, and halve the cherry tomatoes. Thinly slice the red onion and mince the garlic.
  3. Toss the bell peppers, zucchini, cherry tomatoes, red onion, and half the minced garlic in a medium bowl with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
  4. Spread the seasoned veggies evenly on the sheet pan and roast for about 15 minutes, stirring halfway through.
  5. While the veggies roast, whisk the egg whites in a mixing bowl until slightly frothy but not stiff.
  6. Remove the sheet pan from the oven and carefully pour the egg whites evenly over the roasted veggies. Scatter the baby spinach and remaining garlic on top.
  7. Return to the oven and bake for an additional 12-15 minutes, until the egg whites are set but still tender.
  8. Once out of the oven, sprinkle chopped parsley or chives over the top.
  9. Serve warm, optionally adding a dash of hot sauce or a sprinkle of feta cheese.

Notes

Use parchment paper to prevent sticking and ease cleanup. Whisk egg whites until just frothy to avoid rubbery texture. Use fresh veggies for best roasting results. Keep an eye on the egg whites during baking to avoid overcooking. Veggies can be chopped the night before to save time.

Nutrition

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