Skip to main content New<> this month
Get the Allrecipes magazine

Baked Spinach and Egg White Muffins

Rated as 4 out of 5 Stars
2

"These 'muffins' can be eaten warm or cold and are an Atkins Diet-friendly option."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 108
Original recipe yields 6 servings (6 muffins)

Directions

{{model.addEditText}} Print
  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. 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.
  4. Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

Nutrition Facts


Per Serving: 108 calories; 7.2 1.5 9.4 72 228 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I added some chopped up red bell pepper for sweetness..came out great! I also used a small carton of egg whites rather than separating 12 egg yolks. Will be great for an on-the-go snack!

Most helpful critical review

Wouldn't go thru the trouble of separating 12 egg yokes again, but the recipe did give me an idea. These were dry and could have used a few more of the yokes or mayo to moisten them up.

Most helpful
Most positive
Least positive
Newest

I added some chopped up red bell pepper for sweetness..came out great! I also used a small carton of egg whites rather than separating 12 egg yolks. Will be great for an on-the-go snack!

Wouldn't go thru the trouble of separating 12 egg yokes again, but the recipe did give me an idea. These were dry and could have used a few more of the yokes or mayo to moisten them up.

Made as written and these were good. I don't think the parm was necessary but that is just my opinion.

I think this is a great recipe and you can do all kinds of variations. For instance, I go to Weight Watchers and I use spinach, cherry tomatoes cut in half, and the egg whites. These are so ta...

And bacon... I added bacon

I made this but substituted mushrooms, peppers, and green onion for the spinach. Very good.