You’ll want to eat more than one; no guilt in that!
As I mentioned on Tuesday, a good number of the meals I eat have an egg focus. Most often these meals involve eggs whites. I make scrambled egg whites, egg white omelets, or just simple fried egg whites. They’re all fine, but all have their drawbacks. Scrambled egg whites tend to stick to the pan horribly, meaning either a lot of greasing is required before or a lot of cleaning after. Egg white omelets are fine but also can stick and can be rubbery. Plain fried egg whites just are boring on an everyday basis.
Thus, I was excited to think of a new recipe for an egg white-focused meal- muffins! I wouldn’t necessarily encourage eating these with your hands. They’re not that sturdy, and with their fillings they’re kind of messy. However, they are everything my other options aren’t.
These egg white muffins are full of flavor from the salsa. They also aren’t rubbery, baking them in the oven prevents that. They also didn’t stick to the muffin pan very much at all. Plus, you absolutely could make a bigger batch and store the leftovers in the refrigerator for another meal.
Do you know what makes these egg white muffins even better? You make them right in the muffin pan! No need to clean a mixing bowl; simply put each of the ingredients into individual muffins cups and mix. This gives you the added benefit of equal distribution of filling ingredients. Pouring from a mixing vessel, you might end up with a muffin full of spinach and another less so. Making each on its own creates a homogeneous batch of egg white muffins.
One final thought before you dive into the recipe. Your reasoning might incline you to eat only one or two muffins. However, these aren’t heavy like a blueberry or bran muffin. Depending on your appetite, you might want three or four. No guilt with that; these are egg white muffins filled with veggies and salsa. Go ahead and have another!
- 2 cups frozen spinach
- 8 egg whites
- 1/2 cup salsa, divided
- Preheat oven to 350.
- Defrost spinach and squeeze out excess liquid.
- Coat muffin pan thoroughly with nonstick spray.
- Divide spinach among 8 muffin cups.
- Place one egg white in each cup.
- Top with 1 tablespoon of salsa.
- Using a fork, mix spinach, egg white, and salsa.
- Bake for 25 minutes or until egg white are fully set.
