Egg White Breakfast Cups

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:

1. Preheat Oven:
   • Set to 350°F (175°C) and grease a muffin tin.
2. Whisk the Egg Whites:
   • In a bowl, whisk egg whites, almond milk, garlic powder, salt, and pepper.
3. 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).
4. Bake:
   • Bake for 15-20 minutes, until the egg whites are set.
5. 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? 😊