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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
10
Yield:
10 mini muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.

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  • 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

59 calories; protein 8.2g; carbohydrates 1.8g; fat 2.2g; cholesterol 3.8mg; sodium 405.1mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
02/18/2019
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 Read More
(1)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2019
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 Read More
(1)
Rating: 5 stars
02/19/2019
I made them yesterday there s only one left. So easy and delish! Read More
Rating: 4 stars
02/23/2019
Made it according to recipe...too bland. Made it again with chopped onion green pepper and bacon. Also garlic salt. Much more tasty!!! Read More
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Rating: 5 stars
02/23/2019
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 batch I make I will add bacon to it to make a quiche Lorraine. Read More
Rating: 4 stars
02/19/2019
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 only one-fourth the amount of salt and add a small amount of allspice or nutmeg. Read More
Rating: 5 stars
03/09/2019
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 plenty. Also I found that the muffins had a tendency to stick to my (nonstick) tin so I have been using muffin papers and lightly spraying them before adding the muffin mixture. Read More
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Rating: 5 stars
02/20/2019
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!?? Read More
Rating: 5 stars
03/30/2020
I doubled the recipe and made using spinach, jarred mushrooms, jarred roasted red peppers , and some crumbled crisp bacon. Added onion and garlic powder, cayenne pepper (in place of hot sauce) and a little salt. I had some veggie rice crisps I wanted to use up so broke those into the bottom of the muffin tins. They were delicious! Thanks so much for sharing! Read More
Rating: 5 stars
10/02/2019
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 good at measuring. ) Plus the spices. I did add one whole egg. Came out really good and delicious! Read More
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