These Breakfast Egg White Cups are very delicious, and a simple way to have a quick breakfast. They are made from egg whites and you can add anything you like to them. They are so compatible with your Low Carb/Keto diet plans. You can also make them with whole eggs too.
- Egg Whites, regular or liquid
- Breakfast meats such as Sausage, Ham, Bacon,
- Veggies such as Spinach, Onions, Mushrooms, Peppers, Tomatoes
- Cheese, such as Cheddar, Swiss, Feta
- Salt and Pepper
- The first thing you need to do is spray your muffin pan with a nonstick spray such as Pam
- Then put your veggies and meat in the muffin pan. Fill each one about ½ to ⅔ with your desired goodies.
- Pour in your egg white mixture until just about full.
- Add cheese on top if desired.
- Bake 350 degrees for about 20 minutes or until it appears that the egg whites are cooked.
- Take egg cups out of the pan. Cool at room temperature before putting any leftovers in the refrigerator.
Sausage and Scallion Egg White Cups: 1.4 NET Carbs (Serving Size 4 Cups) Sausage, Mushroom and Cheddar Egg White Cups: 1.6 NET Carbs (Serving Size 4 Cups) Spinach, Tomato and Feta Egg White Cups: 1.9 NET Carbs (Serving Size 4 Cups) Don’t add too much liquid such as milk or it may not cook properly Cool at room temperature before putting any extra ones in the refrigerator. Don’t forget to use a nonstick spray so that your egg cups don’t stick to the pan
- Category: Breakfast
- Method: Baking
- Cuisine: American
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