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Spinach Egg White Muffins

Rated as 4.82 out of 5 Stars

"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!"
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30 m servings 59
Original recipe yields 10 servings (10 mini muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
  2. 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.
  3. 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

Per Serving: 59 calories; 2.2 1.8 8.2 4 405 Full nutrition

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Read all reviews 9
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I made it as printed, but my method is lazy. Used a 16 oz container of egg whites, added whole bag of chopped spinach, drained and squeezed dry, and bag of Mexican shredded cheese. (I'm not goo...

I have made this recipe several times now and we love them! Mushrooms are a great add-in. I have found 1 tsp of salt to be more than enough, so last time I used .75 tsp and that seems like plent...

I used 6 eggs 3 with yolk 3 without. It yielded 6 in total and my goodness they were soooooooo delicious!!! Thank you for the great recipe

Delicious and Light! I was scared of the hot sauce making it spicy and it did all! I added sautéed cut onions to it and it was delicious.

Made it according to recipe...too bland. Made it again with chopped onion, green pepper, and bacon. Also garlic salt. Much more tasty!!!

I made this and my daughter loved it. I added Shredded pepper jack cheese rather than the shredded cheddar cheese. I would have to lower the salt because the cheese is salty already. The next ...

I left out hot sauce only and used Monterrey jack cheese instead. I added a tiny bit of bacon bits. They were amazing . Will definitely make again and again! ??

Easy and quick to make. I halved the salt and still found it too salty. (I cut down on salt several years ago in lieu of my late wife's heart condition.) I will make these again but I will use o...

I made them yesterday there’s only one left. So easy and delish!