Spinach and Feta Egg White Rounds
November 18, 2012 – 7:03 pmThese 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.
One Response to “Spinach and Feta Egg White Rounds”
What a good idea. Nutritious, quick and yummy. Great idea to use your silicon muffin cups.
By mom on Nov 19, 2012