top of page
  • Writer's pictureCoach Kate

Loaded Egg White Cups

Updated: Oct 18, 2023


1 pepper diced

1/2 onion diced

1 small zucchini diced

1 plum tomato diced

1 cup spinach chopped

3 breakfast sausage links chopped

3 Tablespoons chopped bacon pieces

3 cups egg whites


  1. Sauté onion, pepper & zucchini for 5 minutes until softened. Add in tomatoes and cook for additional minute. Turn off the heat, and add in spinach, bacon & sausage pieces.

  2. Season mixture with salt & pepper and divide into a prepared muffin pan/cups.

  3. Top each cup with 1/4 cup egg whites.

  4. Set oven to 300 and place 1 cup of water in an oven-safe dish on a bottom rack. Add the egg cups to a middle rack and cook for 25-30 min until set.


25 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page