Spinach and tomato are one of the best savory egg combinations. These Spinach Tomato Egg White Cups are easy to prepare ahead of time! Perfect for fast breakfasts during the busy work week. Prep them on the weekend and have them in the refrigerator ready to go for the week. These are also very easy to pack for healthy eats when traveling! Pop them in a Ziplock bag and toss them in your cooler bag for a quick meal on the go.
Ingredients
2 1/4 C. Liquid Egg Whites
4 C. Spinach
1 C. Chopped Grape Tomatoes
Olive Oil Nonstick Cooking Spray
*Makes 12 egg white cups
Directions
Preheat oven to 350
Sauté spinach in skillet on stove top until fully cooked
Sauté tomatoes until soft (spray pan with nonstick spray or add 1-2 Tbsp. water to prevent sticking)
Spray muffin tins with nonstick cooking spray
Pour 1 Tbsp. of egg whites into each muffin tin
Divide cooked spinach and tomatoes amongst the 12 muffin tins
Top each tin with 2 Tbsp. egg whites
Bake 20 minutes or until fully cooked (no liquid left on top of egg white cups)
Optional: Top with hot sauce to spice them up!
Each egg white cup = 1 egg white serving. (Example: if you eat 5 egg whites, eat 5 egg white cups) I love this because it makes it seem like you’re eating a LOT of food!
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