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Healthy Egg White and Spinach Muffins: Easy 10-Minute Recipe

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These Healthy Egg White and Spinach Muffins are a quick, protein-packed breakfast that’s perfect for meal prep. Made with simple ingredients, they’re tender, flavorful, and ready in just 30 minutes.

Ingredients

Scale
  • 8 large egg whites (about 1 cup from a carton)
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese
  • 2 tablespoons milk (dairy or plant-based)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Olive oil or cooking spray for greasing

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil spray or brush each cup with oil.
  2. Wash and dry the spinach, then roughly chop it into small pieces.
  3. In a medium bowl, whisk together egg whites, milk, salt, pepper, and garlic powder until frothy, about 30 seconds.
  4. Fold in the chopped spinach and shredded cheese until just combined.
  5. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, until tops are set and lightly golden, and a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the tin for 5 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.

Notes

For best texture, don’t overbake. Grease the tin well to prevent sticking. Muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in microwave for 20-30 seconds or in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: egg white muffins, spinach muffins, healthy breakfast, meal prep, low calorie, high protein, easy recipe

Find it online: https://tablemira.com/healthy-egg-white-and-spinach-muffins-easy-10-minute-recipe/