For best results, ensure the spinach is thoroughly drained to avoid soggy muffins. You can squeeze out excess moisture using a clean kitchen towel or cheesecloth. Feel free to experiment with different cheese varieties or add-ins such as chopped bell peppers, onions, or mushrooms for a customized flavor profile. These muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the microwave or oven before serving.
Spinach Egg White Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING10 People
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VIEWS51
These delightful Spinach Egg White Muffins offer a lighter, yet satisfying take on the classic spinach and cheese quiche. Perfect for a wholesome lunch or a protein-packed snack, they bring a burst of flavor and nutrients to your day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol4 mg
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Fiber1 g
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Protein8 g
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Saturated Fat1 g
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Sodium405 mg
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Sugar0 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
2 mins
Generously coat a 12-cup muffin tin with cooking spray. Ensure every nook and cranny is covered to prevent sticking. (2 minutes)
03
Step
5 mins
In a large bowl, combine the thawed and drained spinach, egg whites, shredded Cheddar cheese, hot sauce, salt, and black pepper. Mix until well combined, ensuring the spinach is evenly distributed. (5 minutes)
04
Step
5 mins
Ladle the mixture into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle a bit of extra shredded Cheddar cheese on top of each muffin before baking. (5 minutes)
05
Step
25 mins
Bake in the preheated oven until the muffins are golden brown and a knife inserted into the center comes out clean. (20-25 minutes)
06
Step
10 mins
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Sedrick Franecki
Mar 31, 2025I added a pinch of nutmeg to the recipe and it gave it a wonderful warmth.
Kraig Spencer
Mar 24, 2025I love how easy these are to customize! I've tried adding mushrooms, sun-dried tomatoes, and even a little bit of bacon. So versatile and delicious!
Angelita Lebsack
Feb 10, 2025I used feta instead of cheddar and it was amazing!
Curt Oconnell
Jan 31, 2025My kids are picky eaters, but they actually love these! I sneak in some finely chopped bell peppers, too.
Jennie Carter
Jan 24, 2025These muffins are a lifesaver for busy mornings! I make a batch on Sunday and have breakfast ready all week.
Jordon Schumm
Dec 26, 2024These are so much better than store-bought egg bites! So glad I found this recipe.
Eda Schmidt
Nov 26, 2024I found that baking them closer to 25 minutes worked best for my oven. Just keep an eye on them!