I love egg whites! While most want the yolk, I’ve grown used to and quite fond of all whites due their incredible purity, high protein and low calories. I use them in place of whole eggs as much as possible and they are my go to food for breakfast and when I want to trim down. You can eat a lot of them without a lot of calories, what could be better? This recipe makes a yummy “quiche” without all the bad stuff. Better yet, the muffin size helps with portion control and is easy to eat.

Ham and Aspargus Mini Quiche Cups
Print Recipe
Try my Ham and Aspargus Mini Quiche Cups for a quick and nutritious breakfast on the go. Make a dozen on the weekend and you have breakfast all week long.
Servings Prep Time
6 + 10 minutes
Cook Time Passive Time
30-45 minutes 10 minutes
Servings Prep Time
6 + 10 minutes
Cook Time Passive Time
30-45 minutes 10 minutes
Ham and Aspargus Mini Quiche Cups
Print Recipe
Try my Ham and Aspargus Mini Quiche Cups for a quick and nutritious breakfast on the go. Make a dozen on the weekend and you have breakfast all week long.
Servings Prep Time
6 + 10 minutes
Cook Time Passive Time
30-45 minutes 10 minutes
Servings Prep Time
6 + 10 minutes
Cook Time Passive Time
30-45 minutes 10 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees. Spray 12 muffin tins.
  2. Pour egg whites into large bowl.
  3. Add ham, asparagus, Dijon mustard, cheese and salt an pepper.
  4. Whisk until combined and then pour into muffin tins 3/4 full.
  5. Bake for 30 minutes or until set and golden. Will puff up substantially in oven, don't be alarmed!
  6. Let cool and then run knife along edge of muffin tin to remove. I place two in a zip lock baggie to easily pack in my lunch box for breakfast at work.
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