Egg White Cups Recipe With Spinach & Tomatoes: Make Healthy Baked Eggs for Breakfast Breakfast Brunch
Breakfast for dinner, or grab and go for busy mornings! This easy egg white breakfast cups recipe bakes in the oven, giving you time to do other things. The result is a fluffy egg breakfast with a serving of healthy vegetables included. Yes, we all love using our muffin tins to make delicious muffin recipes, but after you try this easy breakfast recipe, that may change.
The recipe has simple, wholesome ingredients: fresh spinach, chopped tomatoes and egg whites. Everything is mixed together, divided between six muffin cups and baked until set. You could use other vegetables in place of the spinach and tomatoes to suit your family's tastes. For some creaminess, top with feta or goat cheese crumbles or even shredded cheddar cheese. If you don't want to leave the egg yolk out, you could use the whole egg.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: Makes 6
Ingredients
- 2 cups spinach
- 1/2 cup chopped tomatoes
- 2 cups egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Here's how to make it:
- Lightly grease a muffin tin. Divide equally the spinach, egg whites and tomatoes across six cups. Season with salt and pepper.
- Bake in a preheated 350-degree F oven for about 15 minutes or until eggs have set.
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