These spinach egg white muffins are 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!
Ingredients
- cooking spray
- 1 package frozen chopped spinach , 10 ounce
- 2 cartonss liquid egg whites , 4 ounce
- 6 ounces shredded reduced-fat sharp Cheddar cheese , or more to taste
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a muffin tin with cooking spray.
-
2
Combine spinach, egg whites, Cheddar cheese, hot sauce, salt, and black pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 full.
-
3
Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.
Nutrition Facts
Per serving
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