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