For a richer flavor, try adding a pinch of nutmeg or a dash of hot sauce to the egg mixture. Feel free to experiment with different types of cheese, such as feta, goat cheese, or Gruyere. These muffins can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or warm in a low oven.
Baked Spinach and Egg White Muffins
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME35 mins
-
SERVING6 People
-
VIEWS46
These light and fluffy muffins are packed with fresh spinach and protein-rich egg whites, perfect for a guilt-free breakfast, brunch, or anytime snack. A delightful harmony of flavors and textures that will leave you feeling energized and satisfied.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate2 g
-
Cholesterol72 mg
-
Fiber0 g
-
Protein9 g
-
Saturated Fat2 g
-
Sodium228 mg
-
Sugar1 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup muffin tin with cooking spray. (5 minutes)
02
StepHeat olive oil in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted and slightly reduced in volume. Remove from heat and allow to cool slightly. Once cooled, squeeze the spinach to remove any excess moisture. (10 minutes)
03
StepIn a large bowl, whisk together the egg whites and egg yolks until light and frothy. Add the grated Parmesan cheese, shredded Mexican cheese blend, garlic powder, sea salt, and the squeezed spinach. Mix well to combine all ingredients evenly. (5 minutes)
04
StepCarefully pour the egg mixture into the prepared muffin cups, filling each cup almost to the top. Place the muffin tin on a rimmed baking sheet and pour hot water into the baking sheet, filling it halfway up the sides of the muffin tin to create a water bath. (5 minutes)
05
StepBake in the preheated oven until the muffins are set in the middle and lightly golden brown, approximately 20 to 25 minutes. (25 minutes)
06
StepRemove the baking sheet from the oven and carefully remove the muffin tin from the water bath. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or cold.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Durward Kuhnkris
Jun 25, 2025The water bath really makes a difference in the texture. They come out so light and fluffy.
Tomas Hermann
Jun 2, 2025Next time I'll try different cheeses. Thanks for the great recipe!
Orval Lueilwitz
May 30, 2025These were a lifesaver when I was on the Atkins diet. So satisfying!
Jessy Torp
May 16, 2025I added some chopped mushrooms and onions – delicious!
Shanon Mitchell
Mar 30, 2025My kids even liked these! I was surprised.
Troy Lehnergoyette
Feb 27, 2025I love how easy and quick these are to make! A perfect grab-and-go breakfast.