Sweet Egg White Cups

I’ve heard SO many times people saying they just don’t have time for breakfast in the morning, and whilst I agree that not everyone has the time to be making poached eggs there are definitely ways of having a healthy and nutritious breakfast in super quick time (or even no time at all if you can prepare in advance!)

For me, breakfast has to include some form of protein to keep me full until at least snack time. If I just have fruit or cereal I am guaranteed to be peckish by about half 9 so I try and get protein into even my sweet breakfasts and this is the perfect combination of protein packed sweet food which can be eaten on the go in a morning. These little cups are also amazing post workout – and did I mention how yummy they are?!

Ingredients (makes 12 cupcakes)

300g egg white

1 tbsp sweetener (I use Total Sweet Xylitol)

1 tsp cinnamon

Frozen berries – as much as you’d like, you could also use other frozen fruit here but berries work so well!


  1. In a muffin tray, fill your silicone cupcake cases (or paper if you don’t have them, but silicone tends to work better!) with frozen fruit. If the fruit is particularly large, it is best to chop it a bit smaller so all the fruit pieces are the same size
  2. Mix together your egg whites, sweetener and cinnamon in a jug until combined
  3. Pour the egg white mixture over the fruit evenly and place in the oven for 25-30 minutes at about 160 degrees
  4. Leave to cool when cooked and remove the cases then store in an airtight container in the fridge


I tend to have 3-4 of these as a breakfast so this recipe perfectly caters for a few days and saves loads of preparation time during the week! Let me know if you give them a try and what combinations of fruit are your favourite?

J x

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