Author Notes
Whip up a batch of these Easy Spinach & Pepper Egg Muffins over the weekend for a protein packed breakfast you can take with you all week long! They're low calorie, gluten free, Paleo and simply delicious! —Megan Olson
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Ingredients
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10
large egg whites
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1/4 cup
baby spinach, shredded
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1 tablespoon
chopped red bell pepper
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1/2 teaspoon
garlic powder
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1/2 teaspoon
thyme
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salt and pepper to taste
Directions
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Preheat oven to 325 degrees F. Spray a muffin pan cavities liberally with nonstick cooking spray or place silicone liners in the cavities.
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Divide bell pepper and spinach evenly amongst 5 muffin cavities. Then crack two egg whites into each cavity.
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In a ramekin, mix salt, pepper, garlic powder & thyme. Sprinkle spices evenly on eggs.
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Place in the oven and bake 325 for 25 minutes or until firm.
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Remove from the oven and let site 2-3 minutes then use a small plastic spatula to remove from the muffin cavities. Transfer to a wire rack to cool completely then store in the refrigerator up to a week.
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