Skinny Egg Muffins with Spinach and Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 baby red potatoes1/2 tablespoon olive oilSalt, pepper, and your favorite spice mix (I use Cajun spice)1 32-oz. carton liquid egg whites6 medium or large eggs3 cups baby spinach leaves2 medium tomatoes, diced small1/2 cup sliced green onions1/2 cup shredded sharp cheddar cheese1/2 cup 2% milk
Preheat the oven to 425 degrees. Slice the red potatoes very thinly. Place the potatoes on a parchment-lined baking sheet and spray lightly with oil (I use my trusty Misto oil sprayer). Sprinkle with salt, pepper, and your favorite spices. The potato pieces will take 15-20 minutes to cook through and crisp slightly. Toss once halfway through baking. Remove from the oven and set aside.
Set the oven to 350 degrees. Grease two 6-cup jumbo muffin tins very thoroughly with cooking spray. Layer the potato pieces into the bottom of the cups. Layer spinach leaves, tomato and green onion over the potato slices in each cup. Whisk together the eggs and the milk, season with salt, pepper and spices. Divide egg mixture evenly among the 12 muffin cups. Top with the shredded cheese.
Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned.
Serving Size: 12 large muffins
Set the oven to 350 degrees. Grease two 6-cup jumbo muffin tins very thoroughly with cooking spray. Layer the potato pieces into the bottom of the cups. Layer spinach leaves, tomato and green onion over the potato slices in each cup. Whisk together the eggs and the milk, season with salt, pepper and spices. Divide egg mixture evenly among the 12 muffin cups. Top with the shredded cheese.
Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned.
Serving Size: 12 large muffins
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 4.1 g
- Cholesterol: 97.2 mg
- Sodium: 199.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.3 g
- Protein: 13.8 g
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