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High Protein Egg Whites Breakfast Cups

We’ve got a LOT of egg whites in our kitchen—thanks to our that uses only pure egg yolks. So what do we do with all the egg whites? We make these super tasty, high-protein egg white cups perfect for breakfast!

If you’re trying to eat healthy, lose weight, or just want a protein-packed morning, these egg white cups will be your new besties.

Here’s how I make them:

Ingredients:
• Frozen Egg whites (of course!)
• Bacon (we use Purefoods)
• Frozen spinach (thawed & squeezed dry)
• Mozzarella cheese (or your favorite kind)
• Salt (just a bit)
• Pepper (optional)
• Malunggay flakes (for that extra nutrition boost)

Tools:
• Non-stick muffin tray or silicone baking cups (easy to clean!)
• Measuring cup w/ spout (for easy pouring)
• Whisk or fork
• Angled spatula (a kitchen essential!)

Instructions:

Pre-preparation:
- place your frozen egg whites in a bowl 🥣 & thaw out inside your refrigerator overnight.

Procedure for baking:

1. Preheat oven to 300°F (150°C), set to fan-forced mode (symbol: square w/ a fan).
2. Whisk your egg whites w/ a pinch of salt. Set aside.
3. Pour a small amount of egg whites into each muffin cup—just enough to cover the base.
4. Add chopped bacon and spinach. Then top with more bacon and egg whites to fill.
5. Sprinkle cheese & malunggay flakes on top.
6. Optional: Add a little pepper.
7. Bake for 15–20 minutes, or until set & slightly golden.

No oven at home? You can use toaster or steamer works the same. Just make sure eggs are cooked. Can keep in ref for 2 weeks. ☺️

No strict measurements here! Start light on the salt—you can always season more after baking.

Want to try this at home? Our Frozen egg whites are available for sale now at our commissary! Stock up and start cooking healthy, one cup at a time.