After I enjoyed the Broccoli and Cheddar Egg Muffins so much, I decided to make another version. These spinach and feta muffins are just as simple but with significantly less fat and calories. Make a batch today and you have breakfast for the rest of the week!
Spinach Feta Egg Muffins
makes 12 muffins
1 1/2 cup cooked spinach (I just defrosted frozen)
3/4 cup crumbled feta
2 cups egg whites
Preheat oven to 350. Combine the spinach and feta. Divide evenly into the muffin tins. Pour egg whites into muffin tins until 3/4 full. Bake for 25 minutes. Can be stored in the refrigerator for a week (maybe more, but I always eat mine before the week is over).
Nutritional Info for two muffins: 103 calories, 4.1g fat, 12.2g protein
These look really yummy! I love anything with Feta – will definitely be trying these out!
Those look fantastic and really quite delicious. I adore spinach and feta
Those look seriously delicious! Will have to make them sometime.
I totally want to make these!! They look so easy and tasty.
I love “egg muffins” and these are beautiful!
[...] always looking for fast breakfast ideas that are packed with protein. Some of my favorites include egg muffins, protein pancakes and smoothies. Despite these great ideas, I usually end up eating oatmeal several [...]
[...] new recipes soon, but in the meantime, you should check out Erin’s (my roomate) recipe for spinach and feta egg muffins. I made a half dozen of these this morning and they turned out [...]
[...] new recipes soon, but in the meantime, you should check out Erin’s (my roomate) recipe for spinach and feta egg muffins. I made a half dozen of these this morning and they turned out [...]
[...] Egg muffins have gotten me through many a rushed morning! I will make a batch on the weekend, and snack on them all week long. They are a great way to add some vegetables to my breakfast/snacks. [...]