Spinach Egg White Muffins recipe

All Recipes Breakfast and Brunch Recipes Eggs Quiche

Ingredients

cooking spray
2 (4 ounce) cartons liquid egg whites
6 ounces shredded reduced-fat sharp Cheddar cheese, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon hot sauce
1 teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

59.3 calories
carbohydrate: 1.8 g
cholesterol: 3.8 mg
fat: 2.2 g
fiber: 0.9 g
protein: 8.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 405.1 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.

  2. Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.

  3. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.

Recipe Yield

10 mini muffins

Recipe Note

A healthier version of spinach and cheese quiches! They make a perfect and filling lunch on a toasted English muffin with a slice of tomato. I'm sure they'd be delicious with different combinations of veggies, too!

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