Egg white cups

Easy breakfast that you can take on the go and also prep in bulk! high protein and low carbohydrate. lets make them!

INGREDIENTS

• 1 cup fresh spinach

• 1 cup diced cherry tomatoes

• 4 cups egg whites (whisked – you can use store-bought carton egg whites)

• 1/4 cup crumbled feta cheese

• pinch of salt and pepper

INSTRUCTIONS

1. Preheat the oven to 375 F degrees and spray a muffin pan with cooking spray.

2. Evenly distribute the spinach between the muffin tins and top each with the diced cherry tomatoes.

3. Pour the egg whites almost to the top of each muffin tin and season each with salt and pepper. Top each with a sprinkle of feta cheese.

4. Bake for 17-20 minutes, until the egg whites, are set and the edges are starting to brown. Remove and let cool for a couple of minutes.

5. Run a butter knife around each veggie egg white bite to loosen it up around the edges and lift them out of the muffin tin.

6. Plate, serve warm, and enjoy!

POSSIBLE RECIPE VARIATIONS AND TIPS

• Use any veggies you like. You can mix up the veggies and use steamed broccoli, sautéed peppers, and onions (let them cool first), sautéed kale, roasted butternut squash, or cooked mushrooms.

• Switch up the cheese in this recipe. I used feta cheese but goat cheese, mozzarella cheese or cheddar cheese would all work as well.

• Add in some more protein. Cooked crumbled sausage or bacon would be great additions if you do not need to keep this recipe vegetarian.

• Make sure to spray the muffin cups with cooking spray before you fill them so that the egg white bites do not stick to the pan.

• To store these egg white bites, let them cool completely, place them into an airtight container and store them in the refrigerator for up to 4 days. Reheat in the microwave on high for 30-60 seconds.

• To ensure these do not stick to the pan, make sure you coat the pan really well first. Also, let them cool completely and run a butter knife around the edge of the pan to easily loosen them and pull them out.