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Baked Spinach and Egg White Muffins

Baked Spinach and Egg White Muffins

Cost $8, save $4

Source: Recommended by CookPal

  • 25 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Nonstick Preparation

    • Cooking spray

  • Fat

    • 2 tablespoons olive oil

  • Vegetables

    • 2 cups fresh spinach, or to taste

  • Protein

    • 🥚 12 egg whites
    • 🥚 2 egg yolks

  • Cheese

    • 1 tablespoon grated Parmesan cheese
    • 1 tablespoon shredded Mexican cheese blend

  • Seasoning

    • 1 teaspoon garlic powder
    • 🧂 1/4 teaspoon sea salt

STEPS

1

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

2

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.

3

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.

4

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.

5

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

NUTRIENTS

Per 1 serving

🔥

108

Calories

  • 9
    Protein
  • 2
    Carbs
  • 7
    Fats

💡 These muffins can be enjoyed warm or cold, making them ideal for meal prep.To increase flavor, consider adding fresh herbs such as parsley or chives.Ensure the spinach is fully cooked and squeezed dry to avoid watery muffins.