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Photo of Baked Spinach and Egg White Muffins by cooking made izzy

Baked Spinach and Egg White Muffins

Rated as 4 out of 5 Stars
 made it  |  6 reviews   |   photos

Recipe by:

"These 'muffins' can be eaten warm or cold and are an Atkins Diet-friendly option."
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Ingredients

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

Directions

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  • Prep

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  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.
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Nutrition Facts


Per Serving: 108 calories; 7.2 g fat; 1.5 g carbohydrates; 9.4 g protein; 72 mg cholesterol; 228 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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  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!

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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.

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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!

Read more

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.

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

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

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And bacon... I added bacon

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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...

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