Vegetarian

Skinny Egg Muffins with Spinach and Tomato is for Breakfast.

Skinny Egg Muffins with Spinach and Tomato takes 30 minutes to prepare.

Skinny Egg Muffins with Spinach and Tomato takes 45 minutes to cook.

Skinny Egg Muffins with Spinach and Tomato makes 12 servings.

The ingredients for Skinny Egg Muffins with Spinach and Tomato are:

4 baby red potatoes
1/2 tablespoon olive oil
Salt, pepper, and your favorite spice mix (I use Cajun spice)
1 32-oz. carton liquid egg whites
6 medium or large eggs
3 cups baby spinach leaves
2 medium tomatoes, diced small
1/2 cup sliced green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup 2% milk

Here is how you make Skinny Egg Muffins with Spinach and Tomato:

Preheat the oven to 425 degrees. Slice the red potatoes very thinly. Place the potatoes on a parchment-lined baking sheet and spray lightly with oil (I use my trusty Misto oil sprayer). Sprinkle with salt, pepper, and your favorite spices. The potato pieces will take 15-20 minutes to cook through and crisp slightly. Toss once halfway through baking. Remove from the oven and set aside.Set the oven to 350 degrees. Grease two 6-cup jumbo muffin tins very thoroughly with cooking spray. Layer the potato pieces into the bottom of the cups. Layer spinach leaves, tomato and green onion over the potato slices in each cup. Whisk together the eggs and the milk, season with salt, pepper and spices. Divide egg mixture evenly among the 12 muffin cups. Top with the shredded cheese.Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned. Serving Size:?12 large muffins

The nutritional information for Skinny Egg Muffins with Spinach and Tomato is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.3

• Total Fat: 4.1 g
• Cholesterol: 97.2 mg
• Sodium: 199.3 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.3 g
• Protein: 13.8 g

The dietary needs meet for Skinny Egg Muffins with Spinach and Tomato is Low Fat