Readily available healthy snacks are key if you’re trying to watch what you eat. That’s why I love these baked Cheese & Veggie Egg Cups—they’re easy-to-make, protein-packed bundles of goodness! I like to pack a couple in my bag as I head to work in the morning to stave off those mornings cravings.

In this version of Baked Egg Cups, I used egg whites, raw veggies, mozzarella cheese and fresh cracked black pepper as the seasoning. In the past, I’ve used whole eggs + 2% milk, sautéed veggies, Mexican cheese and seasonings like cumin, chili powder and garlic. The former was definitely lighter, but the latter was a bit more flavorful. Bottom line, these are super customizable, so use whatever ingredients and seasonings you prefer.

INGREDIENTS

• Liquid egg whites (enough to fill 12 muffin tins)

• 1/2 of a red bell pepper, diced

• 1/2 of a green bell pepper, diced

• 1/4 of a red onion, diced

• About 1/3 c. mozzarella cheese, shredded

• Non-stick cooking spray

• Freshly cracked black pepper

STEPS

1) Preheat the oven to 350 degrees and spray a muffin tin with non-stock cooking spray.

2) Pour the egg whites into each space in the muffin tin. Note that the egg cups will puff up a bit, but once they cool they’ll go back down.

3) Add a pinch of veggies to each cup, then top with a sprinkling of cheese and a bit of freshly cracked black pepper.

4) Bake for about 30 minutes. You’ll know they’re done when the egg cups don’t jiggle and you can stick a knife in them with it coming out cleanly.