Spinach and Feta Egg White Rounds

November 18, 2012 – 7:03 pm

These are a quick and easy breakfast on the go. I make a batch, freeze them, and take one with me to work each morning. You can change it up with just about any type of veggie and/or cheese. Just keep the ratios about the same.

Spinach and Feta Egg White Rounds
Makes 12 Rounds

1 pint (16 oz) egg whites (I use Egg Beaters)
1 5-oz package raw baby spinach
1 6-oz package crumbled feta cheese

Preheat the oven to 375 degrees F.

Spray a silicon muffin pan lightly with non-stick spray.

Wilt the spinach in a non-stick skillet over medium heat, adding a tablespoon of water if necessary to help the process.

Divide the spinach, cheese, and egg whites evenly among the 12 muffin cups. The cups should end up being about 3/4 full.

Bake for 25-30 minutes, or until the egg white is cooked all the way through and the edges are just started to get a little bit golden brown.

Remove from oven and let cool. Package in individual zip top bags and freeze.

To reheat, place the egg round on a plate and microwave for 30 seconds (if refrigerated), or up to 1 minute 30 seconds from frozen. Serve warm.

  1. One Response to “Spinach and Feta Egg White Rounds”

  2. What a good idea. Nutritious, quick and yummy. Great idea to use your silicon muffin cups.

    By mom on Nov 19, 2012

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