Easy Egg Muffins

-
- Prep time
- 10 min
-
- Cook time
- 25 min
-
- Servings
- 12 Servings
-
- Serving size
-
1 muffin
Ingredients
- nonstick cooking spray
- 1
- 1
- thawed and squeezed frozen chopped spinach
- 1 cup
- 1 cup
- eggs
- 6
- 6
- egg whites
- 4
- 4
- plain nonfat Greek yogurt
- 1/4 cup
- 1/4 cup
- salt
- 1/4 tsp
- 1/4 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- grated Parmesan cheese
- 1/4 cup
- 1/4 cup
Directions
-
Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.
-
Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
-
In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
-
Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
-
Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.
-
To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.