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  • Writer's pictureLaine

Wake and Bake

I usually do overnight oats or smoothies for breakfast but this morning was different. I woke up wanting some meat! I decided to do egg cupcakes and see if I could trick my daughter into eating them :) I have done these before with a hash brown base but this time I didnt have potatoes so I made due just using liquid egg whites.

I didn't really have a plan and the beauty is you dont really need a plan or recipe (although I provided one anyways just in case). I just poured my egg whites in a cupcake tin (I only made 6 but you can add more) and added the fillings I wanted. I had some diced ham, cut up an onion and some spinach and threw them in my egg whites. You can add cheese, potatoes or bacon too; get creative. I seasoned it with some parsley and black pepper and threw them in the oven at 350.

The tricky part is making sure your eggs get cooked all the way through. I waited about 15 minutes and checked on them and they still had a little time to go. To be safe I waited another 10 and they were good to go!

Let them cool a bit and pull them out and devour. I saved my extras and put them in the fridge for a lazy day to grab and go.

Ingredients (6 cupcakes)

6 cups egg whites 1/4 cup chopped spinach 1/4 cup chopped onion 1/3 cup chopped ham Parsley (optional) Salt and Pepper to taste

Preheat oven to 350, spray cupcake pan with non-stick cooking spray or coconut oil Pour egg whites in large bowl, mix in chopped spinach, onion, and ham and season with salt and pepper Pour egg mix into 6 cupcakes and put in oven for 20 minutes Check that your eggs are done and if not put them in and check on them in another 5-10 minutes until they are all the way cooked through


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