Go Back

Spinach & Feta Egg White Muffins

Print Recipe
Total Time 25 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups liquid egg whites or whites from 12 eggs
  • 1 cup fresh spinach chopped
  • 1/2 cup crumbled feta
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Nonstick spray for the muffin tin

Method
 

  1. Preheat the oven to 350°F and grease a 12-cup muffin tin with nonstick spray.
  2. Divide the spinach, feta, bell pepper, and onion evenly among the muffin cups.
  3. Whisk the egg whites with garlic powder, salt, and pepper.
  4. Pour the egg whites over the vegetables and cheese, filling each cup about 3/4 full.
  5. Bake for 18-20 minutes, until the muffins are set and lightly golden.
  6. Let cool 5 minutes before removing from the tin. Store in the fridge up to 5 days or freeze individually.

Notes

Buy a carton of liquid egg whites instead of separating whole eggs — it's cheaper per ounce and skips the wasted yolks.