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Under 30 min

Egg White Breakfast Cups (Under 50 Calories)

by Robin Broadfoot


for 6 servings

  • 2 cups (450 g) spinach, 14 calories
  • 1 roma tomato, 11 calories
  • 2 cups (60 g) egg white, 250 calories
  • salt, to taste, 0 calories
  • ½ teaspoon pepper, 0 calories


  1. Preheat the oven to 350˚F (180˚C).
  2. Lightly grease a muffin tin.
  3. Then divide equally the spinach across 6 cups. tomatoes, and egg whites across 6 cups.
  4. Dice the tomato, then fill the cups with the tomato and egg whites.
  5. Season with salt and pepper.
  6. Bake for 15 minutes, or until the whites have set.
  7. Serve hot.
  8. Enjoy!
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