Are you tired of boring, time-consuming breakfasts that leave you hungry an hour later? Get ready to revolutionize your morning routine with these incredible Egg White Breakfast Cups! Packed with nutritious vegetables and protein-rich egg whites, these delightful cups are not just a meal – they're a game-changing breakfast solution that will supercharge your day. Whether you're a busy professional, a fitness enthusiast, or simply someone who craves a quick and healthy breakfast, these egg white cups are about to become your new morning obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 egg whites
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the egg white breakfast cups cook evenly and thoroughly.
- Gather all your ingredients: 6 egg whites, 1 cup of chopped spinach, 1/2 cup of diced bell pepper, 1/4 cup of diced onion, and salt and pepper to taste.
- In a mixing bowl, combine the egg whites with the chopped spinach, diced bell pepper, and diced onion. Stir gently to mix all the ingredients evenly.
- Add salt and pepper to the mixture according to your taste preferences. Remember to mix well so that the seasoning is distributed throughout the egg whites and vegetables.
- Lightly grease a muffin tin with cooking spray or olive oil to prevent the egg cups from sticking.
- Pour the egg white mixture evenly into the prepared muffin tin, filling each cup about 2/3 full to allow for expansion during cooking.
- Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the egg whites are set and the tops are slightly golden.
- Once cooked, remove the muffin tin from the oven and let it cool for a few minutes. This will make it easier to remove the egg cups.
- Carefully run a knife around the edges of each cup to loosen them, then gently lift the egg white cups out of the muffin tin.
- Serve the egg white breakfast cups warm, and enjoy them as a healthy breakfast option. You can also store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- For maximum flavor, sauté your vegetables (spinach, bell peppers, and onions) lightly before mixing them with egg whites. This will enhance their taste and remove excess moisture.
- Use silicone muffin cups or thoroughly grease your muffin tin to ensure easy removal of the breakfast cups.
- Don't overfill the muffin cups. Filling them about 2/3 full allows room for the egg whites to rise and cook evenly.
- For variety, experiment with different vegetable combinations or add small amounts of cheese for extra flavor.
- If you're meal prepping, these egg white cups can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat in the microwave for 30 seconds when ready to eat.
- For a protein boost, consider adding diced ham, turkey, or a sprinkle of low-fat cheese to the mixture.
- Always let the egg white cups cool for a few minutes after cooking to make them easier to remove from the muffin tin.
Nutrition Facts
Calories: 40kcal
Carbohydrates: 2g
Protein: 6g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
