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Egg White Spinach Muffins

Light and protein-packed egg white spinach muffins baked with tender greens and melted cheese.

Prep

10 mins

Cook

20 mins

Total

30 mins

Servings

6 servings

Fluffy egg white spinach muffins with golden edges served on a white plate beside a sunny window.

How to make Egg White Spinach Muffins

Egg white spinach muffins are an easy, wholesome option for busy mornings and meal prep. They bake into tender little egg cups with fresh spinach, herbs, and a light cheesy finish. Simple to customize and quick to reheat, they make breakfast feel fresh, nourishing, and satisfying.

  1. 1Preheat the oven to 180°C (350°F) and grease a 6-cup muffin tin with olive oil spray.
  2. 2In a bowl, whisk the egg whites with cottage cheese, garlic powder, salt, and black pepper.
  3. 3Stir in the chopped spinach, mozzarella cheese, Parmesan cheese, green onion, and parsley.
  4. 4Divide the mixture evenly between the prepared muffin cups.
  5. 5Bake for 18 to 22 minutes, until the muffins are puffed, set, and lightly golden around the edges.
  6. 6Let the muffins cool in the pan for 5 minutes.
  7. 7Run a small knife around the edges and gently lift them out.
  8. 8Serve warm or let them cool completely for meal prep.

Tips for the best result

  • Do not overfill the muffin cups because the egg whites puff as they bake
  • Use fresh spinach for the best color and texture
  • Add a little cheese to help the muffins stay tender
  • Let the muffins rest before removing them from the tin
  • Bake just until set to keep the texture soft

Nutrition note

These muffins are high in protein, light in calories, and a convenient option for a balanced breakfast.

Storage and make-ahead tips

  • Store in an airtight container in the fridge for up to 4 days
  • Reheat in the microwave for 20 to 30 seconds
  • Freeze cooled muffins for up to 2 months
  • Thaw overnight in the fridge before reheating

Recipe FAQ

Yes, replace some or all of the egg whites with whole eggs for a richer texture.

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