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Egg White Cups

I am always looking for easy breakfasts and snacks that I can make ahead of time and take on the go.

I am wild about these new egg white cups, which can be made with any fresh or leftover vegetables you have at home.

The basic recipe never changes and I like to make these for a nice Sunday breakfast, and then the rest are wrapped and saved for the next couple of days.

Here’s my favorite combo:

2 cups egg whites, beaten (12 large eggs makes about 2 cups)

1 large tomato, chopped or 1/3 cup marinara sauce

2 cups fresh greens, such as spinach or arugula or kale

1/2 cup grated Parmesan Cheese

Salt and Pepper


  1. Preheat oven to 350.
  2. Spray 8 muffin tins with non-stick spray, then divide the greens and tomatoes evenly in each muffin cup.
  3. Pour the egg whites in each muffin cup, dividing evenly. Sprinkle with salt and pepper.
  4. Bake for 15 minutes,or until whites are set.
  5. Cool for a couple of minutes and gently run a butter knife inside the tin to lift the egg white cups. They should pop right out. If not, use more non-stick spray next time.
  6. Serve hot or cool and wrap well to reserve for weekly breakfasts or snacks.

Other variations that I have added and loved:

  • yellow cherry tomatoes, chopped kalamata olives, fresh basil
  • cooked spaghetti squash with marinara
  • steamed broccoli with low-fat cheddar
  • cooked spinach and crushed garlic
  • fat-free bacon and tomatoes
  • greens, roasted red peppers, goat cheese
  • caramelized onion and sauteed apples
  • sundried tomatoes, fresh tomatoes, and grated fresh Parmesan
  • Any combo will work – let me know what works best for you!
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