Best Baked Spinach And Egg White Muffins Recipes
SPINACH EGG MUFFINS RECIPE
Forget those pesky utensils! This recipe for spinach and egg muffins is a perfect breakfast-on-the-run or when you're feeling lazy.
Provided by Cheryl Najafi
Categories Breakfast
Time 36m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees, place 9 liners in a muffin tin and spray the liners generously with cooking spray. Set aside.
- Rinse baby spinach in a large strainer and leave wet. Heat a large skillet over medium-high heat. Add the wet spinach and cover. Let steam 2-3 minutes, stirring occasionally. When wilted and bright green, pour spinach back into strainer and press with a wooden spoon to extract as much water as possible. When cool enough to handle, chop finely.
- In a large measuring cup or a bowl with a pour spout, beat eggs and milk until color is uniform then stir in salt and pepper.
- Place an equal amount of tomatoes, spinach and feta cheese crumbles into each muffin cup then fill cups approximately 80% full with beaten egg.
- Bake 14-16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and allow them to cool 2-3 minutes before serving. Enjoy!
Nutrition Facts : Calories 80 kcal, Carbohydrate 3 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 146 mg, Sodium 387 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPINACH EGG WHITE MUFFINS
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!
Provided by cait713
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 405.1 mg, Sugar 0.4 g
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
FREEZER-FRIENDLY EGG WHITE MUFFINS
These muffins are totally customizable when it comes to fillings, so dream up your ultimate omelet, then whisk all of those ingredients into an egg white base. I'm a breakfast super-enthusiast, so when mornings are rushed (i.e. 8 out of 7 days a week!), I grab one or two of them from the freezer, pop them in the microwave for 1 minute and then enjoy a hot meal in one hand while holding my little guy in the other.
Provided by Kelly Senyei
Time 45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms, cheese, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture evenly among the 12 muffin pan cups.
- Bake the muffins until the egg whites are fully cooked, for 20 to 25 minutes. Let the muffins cool for 5 minutes in the pan before using a knife to loosen them from the cups.
- Top each muffin with diced avocado and serve immediately.
- If freezing, transfer the fully cooled muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To reheat, microwave the muffins until thawed, about 45 seconds. Then top them with the avocado and serve.
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