I am always looking for something quick and easy for breakfast. I made these delicious and healthy egg white, spinach and turkey muffins for brunch as well as breakfast. The turkey is the muffin holder and they are filled with feta cheese and spinach which gives it a nice Mediterranean flavor. The points are low which allows me not to feel guilty about having two of them at once. There are many different variations of this recipe too. A friend of mine prepared these for her children one day and they loved them (including the spinach).

Egg White, Spinach and Turkey Muffins

This is a quick, healthy and easy breakfast or brunch recipe. Egg white and turkey muffins are filled with spinach and feta cheese which add great flavor.

Ingredients

  • 12 – Thin sliced low-sodium turkey breast (Boar’s Head is used for this recipe)
  • 10 oz. – box of frozen Chopped Spinach (Bird’s Eye is used for this recipe)
  • 3/4 cup – Low –Fat Feta Cheese Crumbled (Trader Joe’s is used for this recipe)
  • 2 ¼ cups – 100% Liquid Egg Whites
  • Freshly ground Black Pepper

Instructions

  1. Preheat oven to 375 degrees
  2. Spray 12 cup muffin tin with cooking spray (olive oil flavor is used for this recipe).
  3. Line each muffin cup with one slice of the turkey.
  4. Make sure chopped spinach is completely thawed and excess water can be absorbed with papertowels.
  5. Evenly distribute chopped spinach on top of turkey in each muffin tin.
  6. Sprinkle 1 tablespoon of low-fat feta cheese in each muffin tin over the chopped spinach.
  7. Pour liquid egg whites into each tin until they are almost full.
  8. Sprinkle freshly ground black pepper over each mixture.
  9. Bake approximately 20-25 minutes (you can insert a toothpick to check if they are done).
  10. Let cool about 5 minutes, and then serve.

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes: 12 servings
Serving size is about: 1 muffin
Each serving = 3 Points

PER SERVING: 70 calories; 1.5 fat; 12 g carbohydrates; 12 g protein; 1 g fiber

4 Comments

    • Cathy Rockwell Reply

      Yes, and I have kept the extras in the freezer. I re-heat them in my toaster oven as I don’t really like the way they taste after heated in a microwave. If you don’t have a toaster oven, then the regular oven should be fine.

  1. I calculated this into my weight watchers calculator and it came up as 3 points plus per muffin.

    • Cathy Rockwell Reply

      I will change it to 3 points +. It may have been an old points calculation used for this recipe. I will update immediately. Thank you for telling me.

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