Medium Greek Dinner

Baked Spinach and Egg White Muffins

Name: Baked Spinach and Egg White Muffins
Prep time: 22 min
Cook time: 49 min
Total time: 71 min
Yield: 4 servings
Cuisine: Greek
Ingredients: cooking spray; 2 tablespoons olive oil; 2 cups fresh spinach , or to taste; 12 eggs whites; 2 eggs yolks; 1 tablespoon grated Parmesan cheese; 1 tablespoon shredded Mexican cheese blend; 1 teaspoon garlic powder; 0.25 teaspoons sea salt

Total Time

1h 11m

22m prep · 49m cook

Servings

4 people

Rating

—

Difficulty

Medium

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

Ingredients

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

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2

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.
3

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.
4

Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.