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
Ingredients
- 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)
Instructions
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Preheat the oven to 350 degrees F.
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Spray a 12-muffin tin with cooking oil spray.
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Whisk the egg whites together with the salt and pepper in a large bowl.
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Stir in the bell peppers and spinach.
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Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
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Bake for 25-30 minutes or until the egg whites are set.
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Remove from the oven and let cool for 5 minutes before serving.
Makes 3 servings
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