Egg White Veggie Breakfast Cups (Under 50 calories)


I'm all for Costco and have found many great things there that inspire me to create my own version. This helps to save money and adjust flavors to my liking and sometimes making healthier versions. One of my favorites was the Cranberry Jalepeno Dip with greek yogurt. These breakfast cups are quick, easy and filled with good stuff plus they are Gluten and Dairy Free!


Ingredients

  • 3 Eggs

  • 9 Egg Whites

  • 1/2 cup chopped spinach

  • 1/4-1/2 Chopped Yellow Bell Paper

  • 1 cup chopped grape tomatoes

  • 1/3 cup Daiya Mozzarella shreds (dairy free)

  • 1 tbsp Crushed Red pepper


Directions


Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.


Step 2

Whisk egg whites and egg yolks together in a large bowl; add Mozarella cheese, chopped spinach, bell pepper and tomatoes and mix well. Pour egg mixture into the muffin cups almost to the top.


Step 3

Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.


Nutrition Facts (per muffin)

Calories: 48

Fat: 2g

Sodium: 97mg

Carbs: 2g

Protein: 5g


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