Easiest Way to Make Spinach Zucchini Egg Casserole

Spinach Egg White Muffins

1/4 cup water 14 teaspoon salt 1 pound zucchini, coarsely chopped 1 tablespoon butter 1 cup sliced fresh mushrooms 1/3 cup chopped onion 4 eggs, beaten 1 1/2 cups cheddar cheese.

Recipe Summary Spinach Egg White Muffins

A healthier version of spinach and cheese quiches! They make a perfect and filling lunch on a toasted English muffin with a slice of tomato. I'm sure they'd be delicious with different combinations of veggies, too!

Ingredients | Spinach Zucchini Egg Casserole

cooking spray

2 (4 ounce) cartons liquid egg whites

6 ounces shredded reduced-fat sharp Cheddar cheese, or more to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 teaspoon hot sauce

1 teaspoon salt

½ teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.

Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full.

Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.