Egg White Breakfast Cups

Egg White Breakfast Cups

Total Time 25 mins
Servings 6


  • 2 cups organic spinach (80 g)
  • 1 large tomato
  • 2 cups egg white 480 mL
  • salt to taste,
  • ½ teaspoon pepper
  • View Info


  • Preheat the oven to 350˚F (180˚C).
  • Lightly grease a muffin tin. ( Coconut Oil)
  • Then divide equally the spinach across 6 cups.
  • Dice the tomato, then fill the cups with the tomato and egg whites.
  • Season with salt and pepper.
  • Bake for 15 minutes, or until the whites have set.


Serve hot.

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