Veggie Egg White Cups

These Veggie Egg White Cups are the perfect breakfast- they're easy to make and take on the go, full of veggies, and delicious!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 22

Total Time 35

Servings muffins

Calories 61kcal

Cost $5

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 tbsp 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 tsp salt, ¼ tsp 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.

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.