These delicious egg white and vegetable cups make a fast, easy, and protein packed option for breakfast on the go. You can make them ahead of time and refrigerate for use all week. I have even frozen them with success. You can customize your cups with the vegetables of your choice and even add a small amount of cheese for a decadent treat.
Egg White and Veggie Cups
- Cooking oil spray (coconut or canola)
- 5 cups Egg whites
- 2 cups fresh spinach (finely chopped)
- 1/2 cup zucchini (finely chopped)
- 1/2 cup bell pepper (finely chopped)
- Salt and pepper (to taste)
Preheat the oven to 350 degrees F.
Spray a 12-muffin tin with cooking oil spray.
Whisk the egg whites together with the salt and pepper in a large bowl.
Stir in the bell peppers and spinach.
Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
Bake for 25-30 minutes or until the egg whites are set.
Remove from the oven and let cool for 5 minutes before serving.
Makes 3 servings