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3-Ingredient Breakfast Cups

Birdseye Veggie Egg White Cups | Adapted Eats

Super easy, healthy, and delicious 3-ingredient breakfast cups that are perfect for meal prep or any morning! Using the Birds Eye vegetables was a time saving hack that I’ll be sure to revisit often.

Scale

Ingredients

1 10 oz bag Birds Eye Shredded Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets

1 360 grams egg whites

60 g Velveeta Shreds

Seasoning of choice

Salt & Pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Microwave Birds Eye Shredded Potatoes & Sweet Potatoes with Broccoli & Cauliflower Florets according to the directions on the package
  3. Once heated, distribute Birds Eye vegetables evenly into a 12-cup muffin pan
  4. Fill the cups with approximately 30 grams of egg whites each leaving a little bit of room at the top
  5. Add 5 grams of Velveeta Shreds to each cup
  6. Add seasonings of choice, salt, and pepper
  7. Bake at 350 degrees for 30 minutes or until egg white muffins are completely cooked through
  8. Let cool slightly, serve, and enjoy 

Notes

I used Kirkland brand egg whites and Velveeta shreds but you can use egg whites and cheese of your liking. This may change the nutritional information. You can also omit the cheese and just use the vegetables and egg whites.