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Egg White and Potato Cups

Meal prepping can be time consuming but when you think of how easy it makes mornings on the go it really is worth it! These egg cups are packed with delicious layers and flavors and can be reheated easily.

Using a large 6 cup muffin pan these egg muffins and piled with delicious layers of flavor.

Yield

2 Egg Cups

MyFitnessPal

“ohsnapmacros – Egg White Breakfast Cups”

5 from 2 Reviews

Ingredients

Adjust Servings
42g frozen hash browns ⁣(Using Alexia)
32g lean turkey sausage (using Jennie O)
⁣pinch of chopped spinach ⁣
45g egg whites ⁣
14g shredded cheese (using Velveeta shreds)

Nutritional Information

260 Calories
9 Fat (grams)
16 Carbs (grams)
28 Protein (grams)

Directions

1.

Brown turkey meat and set aside.
Mark as complete
2.

Brown hash browns and season with salt and pepper.
Mark as complete
3.

Layer in 6 large muffins cups. 1. Hash browns. Gently press down for the bottom layer. 2. Meat. 3. Spinach. 4. Egg whites. 5. Cheese. ⁣Baked at 400 for 20 mins. ⁣
Mark as complete
4.

Enjoy right away or store for meal prep. Top with your favorite hot sauce for some added spice.
Mark as complete

Notes

* I’m using a 6 cup large muffin pan. Measurements are per cup. Serving is 2 cups.⁣

2 Comments

  • Christina

    I modified this to make in a small casserole dish. It’s so easy to put together and delicious to eat. Another plus is that it’s toddler approved!

  • Lesley

    Such great little cups. I added jalapeños for a little extra kick!

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