Spinach Egg White Muffins

4.7
(15)

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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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
10
Yield:
10 mini muffins

Ingredients

  • cooking spray

  • 2 (4 ounce) cartons liquid egg whites

  • 6 ounces shredded reduced-fat sharp Cheddar cheese, or more to taste

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 1 teaspoon hot sauce

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

Directions

  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
2g Fat
2g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 59
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 405mg 18%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 8g
Vitamin C 2mg 8%
Calcium 121mg 9%
Iron 1mg 7%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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