Here’s an Egg White Breakfast Cups recipe that’s high in protein, low in carbs, and perfect for meal prep! 🥚🧁
Ingredients: (Makes 6 cups)
- 6 large egg whites
- 1/4 cup unsweetened almond milk (optional, for fluffier texture)
- 1/2 cup spinach, chopped
- 1/4 cup bell peppers, diced
- 1/4 cup mushrooms, diced
- 1/4 cup shredded cheese (optional, use dairy-free for paleo)
- Salt & pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions:
- Preheat Oven:
- Set to 350°F (175°C) and grease a muffin tin.
- Whisk the Egg Whites:
- In a bowl, whisk egg whites, almond milk, garlic powder, salt, and pepper.
- Add Veggies & Cheese:
- Evenly distribute spinach, bell peppers, and mushrooms into the muffin cups.
- Pour the egg white mixture over the veggies.
- Sprinkle with cheese (if using).
- Bake:
- Bake for 15-20 minutes, until the egg whites are set.
- Cool & Serve:
- Let cool for 5 minutes, then remove from the muffin tin.
- Enjoy immediately or store in the fridge for up to 4 days.
Tips:
✅ Meal prep? Freeze and reheat in the microwave for 30 seconds.
✅ More protein? Add cooked turkey, chicken, or tofu crumbles.
✅ Extra flavor? Add fresh herbs like parsley or chives.
Would you like a dairy-free or keto version? 😊
