Spinach Egg Muffins Recipes

3-INGREDIENT SPINACH EGG MUFFINS

Steps:

• Preheat an oven to 350°F (175°C).
• Spray a muffin tin with cooking spray.
• Separate the egg whites and beat them until soft peaks form. Set aside.
• In a bowl, combine together the egg yolks, spinach, and oats. Season with salt and pepper. Mix in the egg whites.
• Pour the mixture into a muffin tin. Bake for 15-17 minutes. When done, allow the muffins to cool completely before taking them out. Enjoy!

SPINACH EGG MUFFINS WITH CHEESE

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

SPINACH EGG MUFFINS RECIPE

Steps:

• Preheat oven to 375 degrees, place 9 liners in a muffin tin and spray the liners generously with cooking spray. Set aside.
• Rinse baby spinach in a large strainer and leave wet. Heat a large skillet over medium-high heat. Add the wet spinach and cover. Let steam 2-3 minutes, stirring occasionally. When wilted and bright green, pour spinach back into strainer and press with a wooden spoon to extract as much water as possible. When cool enough to handle, chop finely.
• In a large measuring cup or a bowl with a pour spout, beat eggs and milk until color is uniform then stir in salt and pepper.
• Place an equal amount of tomatoes, spinach and feta cheese crumbles into each muffin cup then fill cups approximately 80% full with beaten egg.
• Bake 14-16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and allow them to cool 2-3 minutes before serving. Enjoy!

SPINACH EGG WHITE MUFFINS

Steps:

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

BAKED SPINACH AND EGG WHITE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
• 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.
• 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.
• Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

SPINACH & CHEESE EGG MUFFINS

Steps:

• Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
• In a large bowl, use a whisk to beat the eggs until frothy.
• Add the shredded cheese and stir to combine. Set aside.
• In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
• Add spinach mixture to the egg mixture and stir until thoroughly combined.
• Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
• Remove from oven and let cool for 5 minutes.
• To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.