Egg White Spinach Feta Muffins
Fluffy egg-white muffins loaded with spinach, feta, and seeds, batch-baked for a lean high-protein American breakfast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease 4 holes of a 12-hole muffin tin with olive oil. Chop 100g baby spinach, cook in a dry pan over medium heat for 1–2 minutes until wilted, press in a sieve to remove excess liquid. Whisk 288ml egg whites, 2 whole eggs, 32g Greek yogurt, 10g flaxseed, 6g chia seeds, garlic powder, salt, pepper until smooth. Fold in wilted spinach, 60g crumbled feta, and 0.75 tsp dill until evenly distributed.
Bake
Divide egg mixture evenly between 4 greased muffin holes, filling each three-quarters full. Bake at 180°C for 18–20 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
Rest and plate
Cool muffins in the tin for 10 minutes, then run a knife around each and lift onto a cooling rack until completely cool. Portion into 2 airtight containers of 2 muffins each. Serve with sliced bell pepper or cherry tomatoes for extra fibre and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.