Egg White Breakfast Cups With Spinach and Tomato

These cups take 15 minutes in a 350°F oven and use five ingredients. You put raw spinach and diced tomato in a muffin tin, pour egg whites over the top, and bake. That is the whole recipe.

The one thing that decides whether this works is your pan. Use a nonstick 12-cup muffin tin and grease 6 of the cups, even if the tin says nonstick on the label. Egg whites have almost no fat, so they grab bare metal and tear when you lift them out.

A standard muffin cup holds about a third of a cup, which is why 2 cups of egg white fills six cups nicely. Any bigger and the whites stay loose in the middle while the edges turn rubbery.

Step-by-Step Instructions

1. Heat the oven and grease the tin

Set the oven to 350°F (180°C). Spray 6 cups of a 12-cup nonstick muffin tin, coating the sides as well as the bottom.

2. Add the spinach

Split the 2 cups of spinach between the 6 cups. Don't pack it down. It looks like too much, and then it wilts to almost nothing.

3. Dice and divide the tomato

Cut the roma tomato into small dice and spoon it over the spinach, dividing it evenly.

4. Pour in the egg whites

Pour the egg whites over the vegetables, filling each cup about two-thirds of the way up. Sprinkle with salt and the 1/2 teaspoon of pepper.

5. Bake until set

Bake for 15 minutes. They're done when the whites look opaque and don't wobble when you nudge the tin. A knife slid into the middle should come out clean.

6. Cool and lift out

Let the tin sit for 2 or 3 minutes, then run a knife around each cup and lift them out. Serve them hot.

Variations

• Add a tablespoon of crumbled feta or grated Parmesan to each cup before baking. Both are salty, so cut back on the added salt.
• Swap the spinach for chopped bell pepper or sliced mushrooms. Cook mushrooms first, since they release a lot of water raw.
• For heat, add a thin slice of jalapeño or a pinch of red pepper flakes to each cup.

How to Store Egg White Breakfast Cups

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Egg White Breakfast Cups With Spinach and Tomato

Baked egg white breakfast cups with spinach and diced tomato, ready in 15 minutes at 350°F. Six cups, five ingredients, and a week of easy mornings.

15 minPrep time15 minCook time33 minTotal6Servings

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Ingredients

• nonstick cooking spray (for greasing)
• 2 cups spinach
• 1 roma tomato
• 2 cups egg white
• salt
• ½ teaspoon pepper

Instructions

1. 1Heat the oven and grease the tin — Set the oven to 350°F (180°C). Spray 6 cups of a 12-cup nonstick muffin tin, coating the sides as well as the bottom.
2. 2Add the spinach — Split the 2 cups of spinach between the 6 cups. Don't pack it down. It looks like too much, and then it wilts to almost nothing.
3. 3Dice and divide the tomato — Cut the roma tomato into small dice and spoon it over the spinach, dividing it evenly.
4. 4Pour in the egg whites — Pour the egg whites over the vegetables, filling each cup about two-thirds of the way up. Sprinkle with salt and the 1/2 teaspoon of pepper.
5. 5Bake until set — Bake for 15 minutes. They're done when the whites look opaque and don't wobble when you nudge the tin. A knife slid into the middle should come out clean.
6. 6Cool and lift out — Let the tin sit for 2 or 3 minutes, then run a knife around each cup and lift them out. Serve them hot.

Cook's note: Grease the tin right before filling it, and don't skip the 2-minute cool in the pan. Those two steps are what keep the cups whole when you lift them out.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes15 minutes33 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.