Baked Spinach and Egg White Muffins

egg white muffins
12 whites, 2 yolks- large eggs
1T parm cheese
1T Mexican blend cheese or another cheese of your liking, shredded
1t garlic powder
¼t good salt

This recipe will make 6 standard sized muffins or 4 large muffins.

Preheat oven to 350 degrees.

In a skillet, saute 3 handfuls of fresh, washed spinach in 2T of olive oil. Let the spinach cool and squeeze out the extra moisture.

In a large bowl, whisk together the eggs then add the cheese, seasonings and spinach.

Spray your muffin pan, even if you are using one with a nonstick surface. Pour the mixture into each of the cups, almost to the top.

Place the tin in a water bath, pouring water about halfway up the side of the tin.

water bath

Cook for about 25 minutes, or until the centers are set.

After cooling for a few minutes, remove from the tin and serve.

These “muffins” can be eaten warm or cold and is an Atkins friendly option.

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