Time 30m Yield 10 Number Of Ingredients 7 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.
Time 36m Number Of Ingredients 7 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!
Time 35m Yield 6 Number Of Ingredients 9 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.
Time 30m Yield 6 servings Number Of Ingredients 5 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!
More about “spinach egg white muffins recipes”
Time 30m Yield 1 dozen. Number Of Ingredients 11 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.
