These Egg White Muffins are a delicious and healthy breakfast option packed with protein and veggies. Made with egg whites, cottage cheese, turkey bacon, and fresh vegetables, they’re perfect for meal prep or a grab-and-go breakfast. These muffins are low in calories but high in flavor, offering a savory bite with the added benefits of cheddar cheese and the subtle crunch of veggies like bell pepper and broccoli. Whether you’re looking for a nutritious morning meal or a post-workout snack, these muffins are an excellent choice!
Ingredients:
- 1/2 tablespoon extra virgin olive oil
- 16 oz carton egg whites
- 5.3 oz container 2% cottage cheese (about a little over 1/2 cup)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt (like Adobo)
- 1/4 cup of finely chopped shallots or red onion
- 1/4 cup chopped scallions
- 1 medium orange or red bell pepper, chopped
- 1/2 cup chopped steamed broccoli (fresh or frozen, thawed)
- 6 slices Applegate uncured turkey bacon, cut in half (from a 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
- Olive oil spray
Instructions:
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Gently coat a 12-cup muffin pan with olive oil spray.
Step 2: Sauté the Vegetables
- Heat the extra virgin olive oil in a small skillet over medium heat.
- Add the chopped shallots (or red onion), bell pepper, and steamed broccoli.
- Sauté for about 4-5 minutes until the vegetables are slightly softened.
- Take off the heat and let it cool for a moment.
Step 3: Mix the Egg Mixture
- In a large bowl, whisk together the egg whites, cottage cheese, garlic powder, and seasoning salt until well combined.
- Stir in the chopped scallions and the sautéed vegetables.
Step 4: Assemble the Muffins
- Place half of a slice of turkey bacon into each muffin cup, forming a ring or letting it rest flat in the cup.
- Pour the egg white and veggie mixture into each muffin cup, filling about 3/4 of the way full.
- Top each muffin with a sprinkle of sharp shredded cheddar cheese.
Step 5: Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Take the muffins out of the oven and allow them to cool for a few minutes before transferring them from the tin.
Step 6: Serve or Store
- Serve the egg white muffins warm, garnished with extra scallions or cheese if desired.
- To store, let them cool completely and then refrigerate in an airtight container for up to 4 days, or freeze for longer storage.
Conclusion:
These Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies are the perfect low-carb, high-protein breakfast option. They’re quick to make, easy to customize with your favorite veggies, and can be meal prepped for the week. The combination of savory turkey bacon, fluffy egg whites, and a hint of sharp cheddar makes these muffins a tasty and satisfying start to your day.
Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 16 oz carton egg whites
- 5.3 oz container 2% cottage cheese about a little over 1/2 cup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt like Adobo
- 1/4 cup of finely chopped shallots or red onion
- 1/4 cup chopped scallions
- 1 medium orange or red bell pepper chopped
- 1/2 cup chopped steamed broccoli fresh or frozen, thawed
- 6 slices Applegate uncured turkey bacon cut in half (from a 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
- Olive oil spray
Instructions
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Gently coat a 12-cup muffin pan with olive oil spray.
Step 2: Sauté the Vegetables
- Heat the extra virgin olive oil in a small skillet over medium heat.
- Add the chopped shallots (or red onion), bell pepper, and steamed broccoli.
- Sauté for about 4-5 minutes until the vegetables are slightly softened.
- Take off the heat and let it cool for a moment.
Step 3: Mix the Egg Mixture
- In a large bowl, whisk together the egg whites, cottage cheese, garlic powder, and seasoning salt until well combined.
- Stir in the chopped scallions and the sautéed vegetables.
Step 4: Assemble the Muffins
- Place half of a slice of turkey bacon into each muffin cup, forming a ring or letting it rest flat in the cup.
- Pour the egg white and veggie mixture into each muffin cup, filling about 3/4 of the way full.
- Top each muffin with a sprinkle of sharp shredded cheddar cheese.
Step 5: Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Take the muffins out of the oven and allow them to cool for a few minutes before transferring them from the tin.
Step 6: Serve or Store
- Serve the egg white muffins warm, garnished with extra scallions or cheese if desired.
- To store, let them cool completely and then refrigerate in an airtight container for up to 4 days, or freeze for longer storage.