Baked Spinach and Egg White Muffins Recipe

Looking for a healthy and delicious way to start your day? These Baked Spinach and Egg White Muffins are the perfect option for a savory breakfast or snack. Packed with protein and nutrients, these muffins are a great way to fuel your body and keep you satisfied throughout the morning.

These muffins are not only tasty, but they are also incredibly easy to make. With just a few simple ingredients and a muffin tin, you can have a batch of these muffins ready to go in no time. Plus, they...

Ingredients

cooking spray
2 tablespoons olive oil
2 cups fresh spinach, or to taste
12 egg whites
2 egg yolks
1 tablespoon grated Parmesan cheese
1 tablespoon shredded Mexican cheese blend
1 teaspoon garlic powder
¼ teaspoon sea salt

Information

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6
Yield: 6 muffins

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.

Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.

Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.

Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

Nutrition

108 cal.

Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 72mg
Sodium: 228mg
Total Carbohydrate: 2g
Dietary Fiber: 0g
Total Sugars: 1g
Protein: 9g
Vitamin C: 3mg
Calcium: 49mg
Iron: 1mg
Potassium: 180mg

How to Make Baked Spinach and Egg White Muffins - A Step-by-Step Guide

Ingredients

Information

Nutrition

108 cal.

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