Friday, January 31, 2014

Spinach Tomato Egg White Cups

Here's a healthy breakfast packed with protein! These Spinach Tomato Egg White Cups are a great start to any morning and a filling, after-workout meal.

The mixture of ingredients

In the muffin tins and ready for the oven

Out of the oven

Breakfast is served

Spinach Tomato Egg White Cups

  • 1 ½ cup egg whites
  • ¼ cup milk (fat free)
  • ½ cup shredded cheddar cheese (reduced fat sharp)
  • ¼ cup onions, diced
  • 1 tomato, chopped
  • 2 handfuls fresh spinach (wilted and chopped...makes it easier to work with)
  • salt/pepper to taste

  1. Preheat oven to 350
  2. Combine all ingredients in a bowl
  3. Grease a regular size muffin tin
  4. Fill 12 regular size muffin tins with mixture. I use a measuring cup to scoop out the mixture and pour it into the muffin tin.
  5. Bake for 20 minutes
  6. Let egg cups cool slightly before removing them.

Recipe by Chrissy @ Loving Life

I like to add a little salsa on top of my egg cups.


1 comment:

  1. Yummy! I make egg "cups" often, and always love finding new combos.


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