These baked spinach and egg white muffins are a healthy and delicious way to start your day. Packed with protein and nutrients, they are perfect for a quick and easy breakfast or snack. The muffins are made with egg whites, fresh spinach, and a hint of cheese for extra flavor. They can be customized with your favorite vegetables and herbs, making them versatile and adaptable. Serve them warm or make them ahead of time for a grab-and-go option. These muffins are not only tasty but also a great way to sneak in some extra greens into your diet.
Ingredients
- 6 egg whites
- 1 cup fresh spinach, chopped
- ¼ cup shredded cheese (such as cheddar or mozzarella)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: diced vegetables (such as bell peppers, onions, or mushrooms)
- Optional: Fresh herbs (such as parsley or basil) for garnish
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a mixing bowl, whisk the egg whites until frothy.
- Add the chopped spinach, shredded cheese, salt, and black pepper. Mix well.
- If desired, add diced vegetables of your choice.
- Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and allow them to cool for a few minutes.
- Gently remove the muffins from the tin and place them on a wire rack to cool completely.
- If desired, garnish with fresh herbs before serving.
- Enjoy warm or refrigerate for up to 3 days for a convenient grab-and-go breakfast or snack.
