EGG WHITE MUFFIN RECIPES RECIPES

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MINI EGG-WHITE MUFFINS RECIPE | ALLRECIPES



Mini Egg-White Muffins Recipe | Allrecipes image

Made in a mini muffin tin, these cute little frittatas make a perfect portion-controlled buffet or party food. Because these little frittatas are made with egg whites and low in fat, you can even have two or three without feeling guilty.

Provided by sarah

Categories     Breakfast and Brunch    Eggs    Frittata Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24 muffins

Number Of Ingredients 7

cooking spray
½ cup finely chopped onion
1?½ cups chopped baby spinach
4 egg whites
1 egg
¼ cup grated reduced-fat Cheddar cheese
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with nonstick cooking spray.
  • Heat a medium-sized skillet over medium heat and spray with cooking spray. Add onion and cook gently, 1 to 3 minutes. Add spinach and cook until wilted, about 1 minute more. Remove from heat and allow to cool slightly.
  • Whisk egg whites and egg together in a bowl. Add Cheddar cheese and season with black pepper. Stir cooled spinach mixture into eggs.
  • Spoon mixture into each mini muffin cup, filling them halfway.
  • Bake in the preheated oven until set and puffed up, about 15 minutes.

Nutrition Facts : Calories 9.6 calories, CarbohydrateContent 0.5 g, CholesterolContent 7.1 mg, FatContent 0.3 g, FiberContent 0.1 g, ProteinContent 1.3 g, SaturatedFatContent 0.1 g, SodiumContent 21.6 mg, SugarContent 0.2 g

BAKED SPINACH AND EGG WHITE MUFFINS RECIPE | ALLRECIPES



Baked Spinach and Egg White Muffins Recipe | Allrecipes image

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

Provided by cooking made izzy

Categories     Breakfast and Brunch    Eggs    Frittata Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 muffins

Number Of Ingredients 9

cooking spray
2 tablespoons olive oil
2 cups fresh spinach, or to taste
12 egg whites
2 egg yolks
1 tablespoon grated Parmesan cheese
1 tablespoon shredded Mexican cheese blend
1 teaspoon garlic powder
¼ teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
  • 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.
  • 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.
  • Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

Nutrition Facts : Calories 107.5 calories, CarbohydrateContent 1.5 g, CholesterolContent 71.6 mg, FatContent 7.2 g, FiberContent 0.3 g, ProteinContent 9.4 g, SaturatedFatContent 1.9 g, SodiumContent 228.4 mg, SugarContent 0.7 g

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