Description
Delicious egg white veggie cups baked to perfection, perfect for a healthy snack or breakfast!
Ingredients
Scale
- 3 cups egg whites
- 1 cup cottage cheese (I used Good Culture 2% low fat)
- 1 cup grated mozzarella cheese
- Salt + pepper to taste
- 1/4 cup diced roasted or raw red bell pepper
- 1/4 cup finely chopped spinach
- Boiling hot water
- Cooking spray
Instructions
- Preheat the oven to 350F and prepare a silicon cupcake mold by generously coating it with non-stick spray.
- Next, prepare the veggies by finely chopping the roasted or raw red bell pepper and spinach. Set aside.
- In a blender, add in the egg whites, cottage cheese, and mozzarella cheese and blend for 60 seconds. You want to really create a lot of bubbles here.
- Then, place the silicon liner on a baking sheet and add in the veggies, then fill each cavity with the egg white mixture about 3/4 of the way full and sprinkle with salt and pepper.
- Fill the baking sheet with boiling water about 1/2 of the way full up to the liners, then bake for about 30-35 minutes or until the tops are firm to the touch.
- Let cool for about 5 minutes before removing from the mold and enjoy warm!
Notes
- Feel free to add other veggies or cheese variations to suit your taste.
- These can be stored in the fridge for a few days for a quick breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg