These Veggie Egg White Cups are the perfect breakfast- they're easy to make and take on the go, full of veggies, and delicious!
Veggie Egg Muffin Cups are the only way I'm making breakfast these days. They are full of delicious ingredients and stuffed with veggies and cheese! They are so tasty and perfect for my busy mornings.
They are incredibly easy to make, they take practically no time at all to prepare and cook super quick. You can also keep them in the fridge for up to a week to reheat in the microwave later.
If you're looking for more breakfast recipes, check out my overnight oats, or my freezer breakfast sandwiches!
Why You'll Love This Recipe
- It's perfect for meal prepping- this recipe makes 12 egg cups but could easily be doubled.
- These egg white cups stay good in the fridge all week and reheat in the microwave perfectly.
- They are super customizable, you can swap veggies, add meat, and basically make them into anything what you want or have in your fridge! Great for a fridge clean out!
Ingredients
This list is full of fresh veggies and easy to find ingredients! Find ingredient notes (including substitutions and swaps) below.
- Egg Whites- If you don't want to take the time to separate yolks from egg whites, I recommend using liquid egg whites! They are easy to measure and that way you don't waste any yolks in the process.
- Veggies- I used bell peppers, onions, spinach, and scallions- but as I said above, feel free to take any of those out or swap them for another veggie you love.
- Cottage cheese- I added low fat cottage cheese, I promise you can't even taste it!
- Sharp Cheddar- For an extra depth of flavor, I like to add extra sharp cheddar. You could also us pepper jack, swiss, or colby jack.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Egg White Cups
This recipe is so incredibly easy to make. Follow along below.
Start by sautéing your veggies on the stove until they are soft. Set aside to cool.
Mix together your egg whites, cottage cheese, salt, pepper, and shredded cheese.
Add in the cooked veggies.
Spoon into a greased muffin pan and bake for 20-25 minutes.
Double this recipe to make meal-prep breakfast for the whole family! I love to heat these up in the microwave to eat later in the week, they taste just as good!
Kelly's Top Tip
Make sure to really grease your muffin tin here so that they pop out easily. You don't want them to stick to the sides.
Recipe Substitutions and Variations
- Feel free to add eggs to this recipe if you don't want just egg whites. I would swap half the egg whites for about 5 eggs
- Change the add ins! Here are some of my favorite variations-
- tomato basil: 1 cup of chopped cherry tomatoes, ¼-1/2 cup chopped basil, ½ cup mozzarella cheese.
- bacon & cheddar: ½-3/4 cup of chopped bacon, ½ cup onion, and ½ cup cheddar cheese.
- broccoli & ham: ½ cup of finely chopped broccoli (cook in a pan for about 5 minutes, or until softened) and ½ cup of chopped ham. Add any cheese you like!
Equipment Needed
A quality muffin tin makes all the difference when baking - I love this muffin tin for all kinds of recipes including this one!
Chopping veggies calls for a quality knife - my favorite brand of knives are Global, they are an investment but totally worth it! I love chopping with these.
If you like shredding your cheese from a block vs buying pre-shredded, be sure to get a good cheese grater!
How To Store
Egg white cups can be stored in an air tight container for up to 5 days Reheat in the microwave for 30 seconds to 1 minute or until warm throughout, or in a fry pan over medium heat until warm.
They can also be frozen for up to 4 months. Make sure they are completely cooled before storing them in an airtight container to freeze. To defrost, let them sit in the fridge overnight. You can also microwave them from frozen.
More Recipes To Try
Looking for egg recipes like this? Try these:
What To Pair
These are my favorite dishes to serve with egg white cups:
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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📖 Recipe
Veggie Egg White Cups
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped red bell pepper
- ½ cup chopped onion
- 1 cup chopped spinach
- 2 scallions thinly sliced
- 16 oz egg whites
- 5 oz cottage cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded extra sharp cheddar cheese
Instructions
- Preheat your oven to 350°. Prepare your muffin tin by spraying with nonstick spray. Set aside.
- Preheat a fry pan over medium heat with olive oil. Once hot, add onion and pepper, cooking until softened, about 4-5 minutes. Add the spinach and scallions, cooking for an additional 1 minute. Set aside.½ tablespoon olive oil, ½ cup chopped red bell pepper, ½ cup chopped onion, 1 cup chopped spinach, 2 scallions
- In a large bowl, whisk together the egg whites, cottage cheese, salt, pepper, and cheese. Add in the veggie mixture, mixing until fully combined.16 oz egg whites, 5 oz cottage cheese, ½ teaspoon salt, ¼ teaspoon pepper, ½ cup shredded extra sharp cheddar cheese
- Using a ¼ measuring cup, scoop the mixture evenly into the muffin pan.
- Bake for 18-22 minutes or until muffins have puffed up and egg whites are completely cooked (not jiggly in the middle). The muffins will sink back down as they cool.
- Muffins are best served warm. They can be stored in the fridge for up to 5 days and reheated in the microwave.
Notes
- These can be stored in the fridge or freezer. I prefer the fridge because putting cooked eggs in the freezer can change the texture a bit.
- Feel free to add other add-ins. Examples: meat (bacon, sausage, chorizo), cheese, other veggies (tomatoes, mushrooms).
- Reheat these in the microwave- line your plate with a paper towel as they can release water when heated up again.
- Chop your veggies first and then measure to make sure you have an accurate measurement.
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