Egg White Breakfast Cups Recipes

EGG BREAKFAST CUPS RECIPE BY TASTY

Egg Breakfast Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Categories Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

Steps:

Preheat oven to 350°F (180°C).
In a measuring cup, beat the eggs until smooth. Set aside.
In a greased muffin tin, place your desired combination of fillings into each muffin cup.
Season each cup with salt and pepper.
Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
Bake for 20 minutes, until set.
Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

BREAKFAST EGG CUPS RECIPE BY TASTY

Breakfast Egg Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat

Provided by Tiffany Lo

Categories Breakfast

Time 30m

Yield 12 servings

Number Of Ingredients 11

Ingredients

12 eggs, beaten
salt, to taste
pepper, to taste
¼ cup fresh spinach, chopped
½ cup tomato, diced
¼ cup shredded mozzarella cheese, or to taste
⅓ cup broccoli, chopped
¼ cup shredded cheddar cheese, or to taste
½ cup turkey bacon, chopped
½ red bell pepper, diced
¼ deli chicken meat, diced

Steps:

Preheat oven to 350°F (180°F).
Beat eggs and season with salt and pepper, to taste.
Add eggs halfway into each tin of a greased muffin tin.
Add desired toppings.
Bake for 20 minutes.
Eat now or keep in airtight container in the fridge. Heat when ready to eat.
Enjoy!

Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

EGG WHITE BREAKFAST BITES

Egg White Breakfast Bites image

These low-calorie, low-fat egg bites make a quick weekday breakfast and they're equally as convenient for midday snacks. In order not to waste egg yolks and to save time, I like to use a carton of liquid egg whites. Egg whites tend to be rubbery, so adding in the cottage cheese helps make them creamier. You can store extras in the freezer and reheat as needed.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 (16 ounce) carton liquid egg whites
½ cup low-fat cottage cheese
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup packed fresh spinach, finely chopped
⅓ cup roasted red peppers, drained and chopped
1 tablespoon fresh basil, minced
¼ cup crumbled feta cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine. Ladle the mixture evenly into the muffin cups, filling each about 3/4 full. Top each muffin with 1 teaspoon feta cheese.
Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

Nutrition Facts : Calories 56.8 calories, Carbohydrate 1.3 g, Cholesterol 5.8 mg, Fat 2.6 g, Fiber 0.1 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 236 mg, Sugar 0.7 g

EGG WHITE BREAKFAST CUPS

Egg White Breakfast Cups image

Easy, healthy make-ahead breakfast for those who have to dash out the door or eat on the run. Be creative, you can add to this recipe and use any ingredient you could imagine for an omelette.

Provided by THESSIG

Categories Breakfast

Time 45m

Yield 1 per person, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups egg whites
2 cups fresh spinach, torn with stems off
3 cherry tomatoes, sliced
1 pinch salt
1 pinch black pepper
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
cooking spray

Steps:

Preheat over to 350 degrees.
Use cooking spray to completely grease a 6 muffin tin.
Place chopped veggies into muffin tins.
Pour egg whites, equally, over the veggies in the muffin tins.
Bake for 30 minutes or until egg white are cooked completely.
Serve hot or refrigerate and reheat for 30 seconds each in microwave.

Nutrition Facts : Calories 48.2, Fat 0.2, Sodium 168.8, Carbohydrate 1.8, Fiber 0.5, Sugar 0.9, Protein 9.3

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