Baked Egg White Cups

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.2
  • Total Fat: 3.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 277.7 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Baked Egg White Cups calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

An even healthier version of protein-packed Baked Egg Cups using turkey bacon, spinach, and egg whites. An even healthier version of protein-packed Baked Egg Cups using turkey bacon, spinach, and egg whites.
Number of Servings: 12

Ingredients

    12 slices turkey bacon (I used Butterball for calculations)
    3 cups All White 100% Liquid Egg Whites
    1/2 cup frozen spinach, thawed & drained
    3/4 cup Colby & Monterey Jack Cheese, shredded
    100% Extra Virgin Olive Oil Cooking Spray

Directions

Preheat oven to 350 F. Spray 12-cup muffin pan with olive oil cooking spray and line each with one slice of turkey bacon. Bake for 10 minutes. While baking, drain spinach (be sure to squeeze out excess liquid). Mix liquid egg whites and spinach together. Remove partially-cooked bacon cups from oven at the 10-minute mark. Pour egg white/spinach mixture into muffin cups over bacon. I couldn't get the bacon to stay on the edge of the cup, so I just let it be and poured the egg over it. Sprinkle 1 Tbls shredded cheese on top of the egg whites. You can also add a slice of roma tomato to each for extra veggies (not included in nutritional info). Bake for 15-20 minutes (or until done to your liking). When done, run a butter knife around edge of each cup to loosen, remove from pan and enjoy.

Makes 12 servings of 1 egg cup each. (Although, the calories are so low, you can easily have more than one and even throw in a piece of fruit to round out the meal.)

Number of Servings: 12

Recipe submitted by SparkPeople user AMBAM1881.

Rate This Recipe