| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- nonstick cooking spray
- 6 eggs
- 4 egg whites
- 1/4 tsp black pepper finely diced
- 1/4 tsp salt chopped
- 1/4 cup grated parmesan cheese
- 1/4 cup fat-free, plain Greek yogurt
- 1 cup thawed frozen spinach chopped
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-sticking cooking spray.
- Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
- In a medium bowl, whisk together the eggs whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
- Place in the over and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
- Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week or freeze and store in a freezer bag for up to 3 months.
- To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
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