egg white cups recipe

Written ByJenny Smyth Posted on
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The Best egg white cups recipe

I’m so excited to share with you my favorite egg white cups recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether we’re having a family gathering or just need a quick and easy meal, egg white cups are always a hit.

I love how versatile this recipe is – you can serve it as a side dish, add some protein for a complete meal, or even use it as a base for other creative recipes. The best part? It’s incredibly easy to make and requires minimal ingredients, making it a great option for busy families like mine.

The story behind egg white cups is fascinating. This dish originated in Asia, where it was served as a simple yet satisfying meal. Over time, it made its way to the United States and has since become a beloved favorite among many families.

I’ve experimented with different variations of the recipe, but the classic version remains my top choice. The combination of creamy egg whites, savory seasonings, and crunchy vegetables is absolute perfection. One of the reasons I adore this recipe is because it’s so easy to customize to your taste preferences.

If you’re not a fan of certain spices or herbs, simply omit them or substitute with something you enjoy more. The same goes for adding extra ingredients – feel free to get creative and make this dish your own. Now that I’ve convinced you to give egg white cups a try, let me walk you through the simple process of making this delightful dish.

Egg White Cups

4.6 from 767 votes

These egg white cups are a healthy, protein-packed breakfast option that can be customized with your favorite vegetables and seasonings. They are baked in a muffin tin for easy portion control and can be made ahead for quick weekday mornings.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 70 kcal

🥘Ingredients

For the Egg White Cups

6 large egg whites
1/4 cup diced bell pepper
1/4 cup diced onion
1/4 cup chopped spinach
1/4 cup shredded low-fat cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray

👨‍🍳Directions

1Preheat your oven to 375°F.
2Spray a 6-cup muffin tin generously with non-stick cooking spray to prevent sticking.
3In a mixing bowl, whisk the egg whites until they are frothy and slightly thickened, about 1 minute.
4Stir in the diced bell pepper, onion, chopped spinach, shredded cheese, salt, and black pepper until evenly combined.
5Divide the egg white mixture evenly among the 6 muffin cups, filling each about three-quarters full.
6Bake for 18 to 20 minutes, until the cups are puffed and set in the center and the edges are lightly golden.
7Remove the muffin tin from the oven and let the egg white cups cool in the pan for 2 minutes.
8Run a knife around the edges to loosen them, then gently lift them out and serve warm.

🔧Equipment

Muffin tin
Mixing bowl
Whisk
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 70 kcal🧈Total Fat: 2g💛Saturated Fat: 1g❤️Cholesterol: 5mg🧂Sodium: 250mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 10g

📝Notes

Tips: You can add other vegetables like mushrooms or tomatoes. For a dairy-free version, omit the cheese. These cups can be stored in the refrigerator for up to 4 days and reheated in the microwave for 30 seconds.

Watch Video Of How Egg White Cups Works

I always recommend storing leftover egg white cups in an airtight container in the refrigerator for up to 3 days. When reheating, simply microwave or pan-fry until warmed through.

One of my favorite ways to serve this dish is with some crusty bread on the side – it’s the perfect combination of flavors and textures. Whether you’re hosting a family dinner or need a quick meal solution during the week, egg white cups are always a good idea.

❓ Frequently Asked Questions About Egg White Cups

Q: What type of pan is best suited for making egg white cups?

A: A non-stick skillet or wok is ideal for making egg white cups, as it allows for easy food release and prevents the eggs from sticking.

Q: Can I use any type of vegetable in this recipe?

A: While the recipe calls for specific vegetables like bell peppers and onions, feel free to experiment with other options like mushrooms or broccoli.

Q: How do I prevent the eggs from becoming too runny?

A: To achieve the perfect texture, cook the eggs over medium heat and stir constantly until they reach your desired consistency.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients and assemble the egg white cups up to 24 hours in advance. Simply refrigerate or freeze until ready to cook.

Q: Are there any dietary restrictions I should be aware of?

A: This recipe is naturally gluten-free and can be adapted to accommodate other dietary needs by substituting ingredients like soy sauce or oyster sauce.

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