Pizza Protein Egg Cups

I made these delicious Pizza Protein Egg Cups, inspired by Angie, The Lean Girl, from her recent appearance on Sprung On Food! In the video tutorial, I’ll show you how to make these amazing egg cups using an extra-large muffin tin, liquid egg whites, and my favorite seasonings. This customizable recipe offers options like marinated tofu and broccoli for a tasty vegetarian twist.

Below I’ll put in Angie’s original recipe, and I’ll add my adjustments and notes in parenthesis.
You can find Angie’s original version here: https://www.instagram.com/p/C-mOvNpo46o/

Prepare your muffin tray by spraying the cups with non stick spray.

Ingredients:
PER CUP:
80g Egg Whites (I didn’t weigh my egg whites, I just poured them into the tray’s cups until it was about 2/3 full- this will vary since your muffin tray might be bigger or smaller. The only thing you’ll need to consider is the bake time- a bit less for smaller cups, and a little more for bigger ones)
1 Sliced Smoked Chicken 15g (I substituted marinated sliced tofu- you can really add whatever you want!)
Baby Spinach Leaves (I used chopped broccoli)
Pizza Seasoning (I used Green Goddess seasoning- again, use whatever you like!)
Bake 180 for 15-20 mins or until cooked in the middle

Topping:
20g Tomato Pasta Sauce (I used BBQ sauce- you can use whatever sauce sounds good to you)
5g Cheddar Cheese (I used mozzarella- you can use any type of cheese you like)
Air fry for 5 mins on 200 until crispaaay! (I don’t have an air fryer so I just popped them back into the oven for 3-5mins)