Simple Way to Egg White Powder To Egg White Conversion

Baked Spinach And Egg White Muffins

Egg whites will whisk to a greater volume when they're at room temperature than when chilled, so always remove them from the fridge to bring them up to room temperature before you start.

Recipe Summary Baked Spinach And Egg White Muffins

These 'muffins' can be eaten warm or cold and are an Atkins Diet-friendly option.

Ingredients | Egg White Powder To Egg White Conversion

cooking spray

2 tablespoons olive oil

2 cups fresh spinach, or to taste

12 egg whites

2 egg yolks

1 tablespoon grated Parmesan cheese

1 tablespoon shredded Mexican cheese blend

1 teaspoon garlic powder

¼ teaspoon sea salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.

Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.

Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.

Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

Info | Egg White Powder To Egg White Conversion

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 muffins

TAG : Baked Spinach And Egg White Muffins

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