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Quick Eggwhite Cups for Breakfast

Stick and Ladle


  • 6 Eggs (Eggwhites only)
  • salt and pepper 
  • Spinach
  • Sesame seeds
  • 45 grams cheese
  • 3 Medium Tomatoes
  • Olive oil


  1. Seperate Eggyolks from Eggwhites 
  2. Brush olive oil to Muffin Tray 
  3. Divide spinach across 6 cups
  4. Dice tomato 
  5. Fill the cups with spinach, diced tomato and eggwhites.
  6. Season salt and pepper
  7. Sprinkle sesame seeds and grated cheese (Optional)
  8. Bake until the whites have set