Baked Spinach and Egg White Muffins

Spinach, cheese, and egg white muffins are a great portable breakfast that are quick and easy to prepare for those busy weekday mornings.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 108 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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. 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.

Step 4

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