Are you tired of boring breakfasts that leave you hungry an hour later? Get ready to transform your morning routine with these incredible Egg White Breakfast Cups – a game-changing, protein-rich meal that's not just nutritious, but incredibly delicious! In just 25 minutes, you'll create a restaurant-worthy breakfast that will supercharge your morning, impress your family, and keep you satisfied until lunch. These colorful, versatile cups are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 egg whites
- 1/2 cup diced bell peppers
- 1/2 cup spinach, chopped
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 4-cup muffin tin by lightly greasing each cup with cooking spray or oil to prevent sticking.
- Wash and dice the bell peppers into small, uniform pieces. Roughly chop the fresh spinach into bite-sized segments.
- In a large mixing bowl, carefully separate the egg whites from the egg yolks, ensuring no yolk contaminates the whites. Discard or save the yolks for another recipe.
- Whisk the egg whites until they become slightly frothy and well combined. Season with salt and pepper to enhance the flavor.
- Distribute the diced bell peppers evenly among the four muffin cups, creating a colorful base layer.
- Add the chopped spinach on top of the bell peppers in each cup, creating a second layer of vegetables.
- Slowly pour the whisked egg whites into each muffin cup, filling them approximately 3/4 full to allow room for rising.
- If using cheese, sprinkle the shredded cheese on top of each egg white cup for added flavor and richness.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the egg whites are fully set and have a light golden color on top.
- Remove from the oven and let the breakfast cups cool in the tin for 2-3 minutes to help them set completely.
- Carefully run a knife around the edges of each cup and gently remove the egg white breakfast cups using a small spatula.
- Serve immediately while warm, and optionally garnish with fresh herbs or additional black pepper if desired.
Tips
- Egg White Separation Secret: Use a clean, dry bowl and separate eggs when they're cold for the cleanest separation. Even a tiny drop of yolk can prevent perfect egg white whipping!
- Vegetable Prep Matters: Dice bell peppers and chop spinach into small, uniform pieces to ensure even cooking and distribution in each cup.
- Prevent Sticking: Don't skip greasing your muffin tin! Use a quality cooking spray or brush with a light layer of oil for easy removal.
- Customize Your Cups: Experiment with different vegetables like mushrooms, tomatoes, or add lean proteins like diced ham or turkey for variety.
- Storage Hack: These cups can be prepared in advance and refrigerated for up to 3 days. Simply reheat in the microwave for a quick breakfast.
- Whipping Technique: Whisk egg whites until they're slightly frothy but not stiff peaks – this ensures a light, fluffy texture.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 12g
Fat: 1g
Saturated Fat: g
Cholesterol: 5mg
