Spinach Egg White Muffins

  • Servings: 10 servings (10 mini muffins)
  • Prep Time: 0m
  • Cook Time: 0m
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“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!”


cooking spray

2 (4 ounce) cartons liquid egg whites

6 ounces shredded reduced-fat sharp Cheddar cheese, or more to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 teaspoon hot sauce

1 teaspoon salt

1/2 teaspoon ground black pepper


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
  2. Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.
  3. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.
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