American · Breakfast
Egg White Spinach Feta Muffins
Fluffy egg-white muffins loaded with spinach, feta, and seeds, batch-baked for a lean high-protein American breakfast.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
245Calories
28gProtein
12gFat
5gCarbs
1gSugar
2gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease 4 holes of a 6-hole or 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, and pepper until smooth. Fold in wilted spinach, 60g crumbled feta, and 0.75 tsp dill until evenly distributed.
2
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.
3
Rest and plate
Cool muffins in the tin for 5–10 minutes, then run a knife around each and lift onto a cooling rack until completely cool. Store in an airtight container or 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 288ml (1 1/4 cup) liquid egg whites
- 2 large whole eggs
- 100g (3.5 oz) fresh baby spinach
- 60g (2.1 oz) feta cheese
- 32g (1.1 oz) full-fat plain Greek yogurt
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh dill
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil