Have a busy week ahead? Bake a batch of these for a tasty, grab and go breakfast - they're like egg white frittatas in muffin cups. Try this flavorful version with fresh broccoli, sun-dried tomatoes, onions and Parmesan or customize it with 3 cups of your favorite veggies and a little low fat cheese. It's a great way to start the day with lean protein. Just 40 calories each.


  • 2 cups
    finely chopped broccoli
  • 3/4 cup
    finely chopped dry pack sun-dried tomatoes (3 ounces)
  • 1/4 cup
    finely chopped green onions
  • 2 cups
    AllWhites® egg whites
  • 2 Tbsp.
    Crystal Farms® grated Parmesan cheese
  • 1 tsp.
    dried Italian seasoning, crushed
  • to taste
  • to taste
    freshly ground pepper


  • Heat oven to 350°F. Spray a 12-cup muffin pan with cooking spray (or line with cupcake liners and spray insides). In a microwave-safe bowl, place broccoli, tomatoes and onions with 1/3 cup water. Partially cover; microwave on HIGH 3-1/2 minutes or until tender. Drain any excess liquid; cool 5 minutes. Stir in cheese, Italian seasoning, salt and pepper.

  • Evenly divide vegetables between muffin cups. Pour AllWhites egg whites into muffin cups (they should be about ¾ full).

  • Bake 22 to 24 minutes or until set in center. Remove cups from pan immediately, cool on wire rack.

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  • Breakfast
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  • <15 Minutes Prep Time