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4.91 from 31 votes

Spinach and Feta Egg White Cups with Potatoes and Mushrooms

A simple recipe for egg white cups loaded with veggies. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: egg white cups
Servings: 12 egg white cups
Calories: 50kcal
Author: Mason Woodruff

Ingredients

  • 1 1/2 C 396g Liquid Egg Whites, or the whites of 8-9 eggs
  • 15 oz can Diced Potatoes drained
  • 1/2 C 115g Chopped Spinach, canned or thawed from frozen and drained
  • 1 1/2 C 100g White Mushrooms, roughly chopped
  • 1/2 C 56g Crumbled Feta Cheese
  • 1/8 tsp Salt and Pepper
  • 1/8 tsp Cayenne Pepper to taste (optional)

Instructions

  • Preheat an oven to 350F and spray a 12-muffin tin with nonstick cooking spray. I used a silicone muffin mold on top of a baking sheet.
  • Add the drained potatoes and mushrooms to a large skillet over medium-high heat. Sprinkle the salt and peppers over the mixture. Cook until the mushrooms begin to brown slightly and the potatoes begin to crisp around the edges, about 6-8 minutes. (If you'd like crispier potatoes, cook them a few minutes on their own before adding the mushrooms.)
    potato mushroom spinach and feta egg white cups step 1
  • Add the spinach and stir well, spreading out the spinach as evenly as possible. Reduce the heat and cook until everything is evenly mixed and no moisture remains, about 4-5 minutes. 
    potato mushroom spinach and feta egg white cups step 2
  • Spoon the mixture into the muffin tin as evenly as possible.
    potato mushroom spinach and feta egg white cups step 3
  • Crumble the feta cheese and sprinkle it over the spinach mixture.
    potato mushroom spinach and feta egg white cups step 4
  • Pour the egg whites over the mixture. If you're using liquid egg whites from a carton, you may want to go straight from the carton for easy pouring. You can place the carton on a food scale and zero out the scale to see how much you're pouring into each slot. (The amount may vary based on the size of your muffin tin.)
    potato mushroom spinach and feta egg white cups step 5
  • Bake for 20-23 minutes or until the egg white cups are fully cooked through. Let the cups cool for a few minutes before removing from the muffin tin. Refrigerate leftover egg cups for 2-3 days. 

Notes

  • Each egg cup has 1 Smart Point.
  • If you use canned mushrooms, be sure to drain well and remove as much moisture as possible.
  • For fresh potatoes, dice and cook a few minutes before adding the mushrooms. 
  • For fresh spinach, cook the spinach on its own until the spinach begins to wilt. Remove from the heat to cool and chop. Add the cooked spinach at the same step in the recipe. 
  • Taste the veggies before adding to the muffin tin/mold to assess your level of seasoning. 
  • To substitute whole eggs for egg whites, whisk together 5-6 large eggs. 

Nutrition

Serving: 1egg white cup | Calories: 50kcal | Carbohydrates: 4.7g | Protein: 5.3g | Fat: 1g