Egg White quiche cupcakes
Welcome back, guys. In this post, I thought of sharing one of our favorite breakfast on the go ideas. Prepare this ahead of time and reheat before using it on the weekday morning.
I love this recipe as it’s such a healthy alternative for morning junk food. It’s light, fluffy, and tastes so good.
Have the egg whites cupcakes with a side of toast or some avocados. True me, this is so good.
1 cup thinly chopped broccoli
1/2 cup chopped onion
1/2 cup diced cherry tomatoes
2 cups egg whites (Easier if you use store-bought liquid egg white)
1/2 cup ricotta cheese
1/4 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon Red Chili Powder
Pre-heat oven to 300 F or 150 C
For this recipe use a Cupcake tray, spray well with cooking spray
In a bowl, mix in all the chopped veggie
Add salt, pepper, and red chili flakes. Mix
Evenly distribute veggie mixture into the cupcake cups
In a blender, combine egg whites, Ricotta, garlic powder and blend until light and frothy
Pour the egg mixture over the veggies evenly into 12 cupcake cups
Bake for 25 minutes until the eggs have fluffed up
Cool before removing from the pan
Serve immediately or pop into the fridge and reheat before using