MINI EGG-WHITE MUFFINS
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 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 24
Number Of Ingredients 7
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, Carbohydrate 0.5 g, Cholesterol 7.1 mg, Fat 0.3 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 21.6 mg, Sugar 0.2 g
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Thobile Ndaba
[email protected]I had a hard time getting these muffins to rise. I followed the recipe exactly, but they just didn't seem to rise very much.
Eros Olea
[email protected]These muffins are a bit bland for my taste. I think they need a little more sweetener or some spices.
Mustafa mustafa
[email protected]I love that these muffins are a healthy alternative to traditional muffins. They're still delicious, but they're much better for you.
Shandy Halverson Sr.
[email protected]These muffins are a great way to get your kids to eat more vegetables. I sneak in some grated zucchini or carrots, and they never even notice.
Omais Naqvi
[email protected]I'm not a big fan of egg white muffins, but these ones are actually really good. They're light and fluffy, and they have a nice flavor.
Saddam Afghani
[email protected]These muffins are a lifesaver on busy mornings. I can make a batch on the weekend and then grab one or two on my way out the door during the week.
Jimmy Lee Robertson
[email protected]I love the versatility of these muffins. I've made them with different fruits, nuts, and spices, and they've always turned out great.
Md Shafiql
[email protected]These muffins are a great way to use up leftover egg whites. I usually have a few egg whites left over after making other dishes, and these muffins are a great way to use them up.
Raja Ruman
[email protected]I'm always looking for healthy and easy breakfast options, and these muffins fit the bill perfectly. They're quick to make and they're a great way to get some protein and fiber in the morning.
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[email protected]I made these muffins for my kids and they loved them! They're the perfect size for little hands, and they're not too sweet.
Sheikh Tamim
[email protected]These muffins are the perfect way to start my day. They're light and fluffy, and they give me a boost of energy without weighing me down.
abubaker safi
[email protected]I love that these muffins are made with egg whites instead of whole eggs. It makes them a healthier option, but they're still just as delicious.
Brandon Jack
[email protected]I was pleasantly surprised by how easy these muffins were to make. I'm not a very experienced baker, but I was able to follow the recipe easily and the muffins turned out great.
Tahamid Idrak
[email protected]These mini egg white muffins were a hit with my family! They were so light and fluffy, and the perfect size for a quick breakfast or snack. I'll definitely be making these again.