Spinach Egg White Muffins Recipes

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SPINACH EGG WHITE MUFFINS



Spinach Egg White Muffins image

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!

Provided by cait713

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 30m

Yield 10

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 1.8 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 405.1 mg, Sugar 0.4 g

SPINACH EGG MUFFINS RECIPE



Spinach Egg Muffins Recipe image

Forget those pesky utensils! This recipe for spinach and egg muffins is a perfect breakfast-on-the-run or when you're feeling lazy.

Provided by Cheryl Najafi

Categories     Breakfast

Time 36m

Number Of Ingredients 7

6 oz baby spinach
6 large eggs
1/4 cup milk
1 tsp salt
pepper (to taste)
18 cherry tomatoes (or grape tomatoes, halved)
1/2 cup feta cheese crumbles

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!

Nutrition Facts : Calories 80 kcal, Carbohydrate 3 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 146 mg, Sodium 387 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

BAKED SPINACH AND EGG WHITE MUFFINS



Baked Spinach and Egg White Muffins image

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

Provided by cooking made izzy

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 35m

Yield 6

Number Of Ingredients 9

cooking spray
2 tablespoons olive oil
2 cups fresh spinach, or to taste
12 egg whites
2 egg yolks
1 tablespoon grated Parmesan cheese
1 tablespoon shredded Mexican cheese blend
1 teaspoon garlic powder
¼ teaspoon sea salt

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.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 1.5 g, Cholesterol 71.6 mg, Fat 7.2 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 228.4 mg, Sugar 0.7 g

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY



Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty image

Here's what you need: spinach, roma tomato, egg white, salt, pepper

Provided by Robin Broadfoot

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 5

2 cups spinach, 14 calories
1 roma tomato, 11 calories
2 cups egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Lightly grease a muffin tin.
  • Then divide equally the spinach across 6 cups.
  • Dice the tomato, then fill the cups with the tomato and egg whites.
  • Season with salt and pepper.
  • Bake for 15 minutes, or until the whites have set.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

SPINACH CHEESE MUFFINS



Spinach Cheese Muffins image

Muffins are my most favorite thing to bake because they're so fast and versatile. This version makes a great substitute for typical dinner bread and adds a little color to your table.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1-1/4 cups milk
1/3 cup butter, melted
1/2 cup chopped fresh spinach or 1/4 cup frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese
Additional Parmesan cheese

Steps:

  • In a large bowl, combine the flour, Parmesan cheese, onions, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in spinach and Swiss cheese. , Fill greased muffin cups three-fourths full. Sprinkle with additional Parmesan cheese. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 263mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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