Starting your day with a healthy breakfast can set the tone for everything else. These egg white muffins with turkey bacon, cottage cheese, and veggies are a perfect blend of high-protein goodness and colorful, flavorful vegetables. They’re easy to make, convenient for busy mornings, and a delicious way to fuel your body.
Why You’ll Love These Egg White Muffins
Picture biting into a warm, fluffy muffin bursting with savory turkey bacon, creamy cottage cheese, and vibrant veggies. These muffins are packed with protein, low in fat, and easy to customize to your taste. Plus, they’re meal-prep friendly, so you can have a healthy breakfast ready all week long.
Ingredients for Egg White Muffins
Below is the complete list of ingredients you’ll need to whip up this satisfying breakfast:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1/2 tablespoon |
| Egg whites | 16 oz carton |
| Cottage cheese (2%) | 5.3 oz container (about 1/2 cup) |
| Garlic powder | 1/2 teaspoon |
| Seasoning salt (like Adobo) | 1/4 teaspoon |
| Shallots or red onion (finely chopped) | 1/4 cup |
| Scallions (chopped) | 1/4 cup |
| Orange or red bell pepper (chopped) | 1 medium |
| Steamed broccoli (chopped) | 1/2 cup |
| Uncured turkey bacon (halved) | 6 slices |
| Sharp shredded cheddar cheese | 1/4 cup |
| Olive oil spray | As needed |
Step-by-Step Instructions
1. Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Lightly coat a 12-cup muffin pan with olive oil spray to prevent sticking and ensure easy removal.
2. Sauté the Vegetables
Heat the extra virgin olive oil in a small skillet over medium heat. Add the finely chopped shallots (or red onion), bell pepper, and steamed broccoli. Sauté for 4-5 minutes until the veggies soften slightly. Set aside to cool.
3. Mix the Egg Mixture
In a large mixing bowl, whisk together the egg whites, cottage cheese, garlic powder, and seasoning salt. Once fully combined, stir in the chopped scallions and the cooled sautéed vegetables.
4. Assemble the Muffins
- Place half of a slice of turkey bacon into each muffin cup, either forming a ring or laying it flat.
- Pour the egg white mixture into each cup, filling about 3/4 of the way full.
- Sprinkle each muffin with sharp shredded cheddar cheese for a deliciously cheesy finish.
5. Bake the Muffins
Transfer the muffin pan to the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully set and slightly golden on top.
6. Serve or Store
Once baked, allow the muffins to cool in the tin for a few minutes before removing. Serve warm, garnished with extra scallions or cheese if desired. If meal-prepping, let them cool completely, then store in an airtight container in the fridge for up to four days or freeze for longer storage.
Tips for Perfect Egg White Muffins
- Grease the Pan Well: Use olive oil spray generously to prevent sticking. Silicone muffin molds can also work well.
- Customize Your Veggies: Swap in your favorite vegetables like spinach, zucchini, or mushrooms for endless variations.
- Avoid Overfilling: Fill each muffin cup only 3/4 full to allow room for the egg mixture to expand as it cooks.
- Reheat Gently: For best results, reheat muffins in the microwave for about 20–30 seconds.
Nutritional Information
| Nutrient | Per Muffin |
|---|---|
| Calories | ~80 |
| Protein | 9g |
| Fat | 3g |
| Carbohydrates | 2g |
| Sodium | 200mg |
Note: Nutritional values vay vary based on the specific brands and portions used.
Serving Suggestions
- As Breakfast: Pair these muffins with whole-grain toast or fresh fruit for a complete meal.
- Post-Workout Snack: Their high protein content makes them a great choice for muscle recovery.
- Lunchbox Staple: Pack them in lunchboxes for a convenient and satisfying mid-day snack.
FAQs About Egg White Muffins
1. Can I use whole eggs instead of egg whites?
Yes! Replace the egg whites with an equivalent amount of whole eggs (about 8 large eggs). Keep in mind that this will increase the fat and calorie content.
2. Can I make these muffins dairy-free?
For a dairy-free version, skip the cottage cheese and cheddar. Substitute nutritional yeast for a cheesy flavor.
3. How long do these muffins last?
Refrigerate in an airtight container for up to four days or freeze for up to two months. Reheat in the microwave or oven before serving.
4. Can I add more protein to the recipe?
Absolutely! Consider adding cooked, crumbled turkey sausage or diced chicken for an extra protein boost.
5. What’s the best way to prevent sticking?
Use nonstick muffin pans or silicone molds and grease them thoroughly with olive oil spray.
6. Can I skip the turkey bacon?
If you prefer a vegetarian version, omit the turkey bacon or replace it with a meat-free alternative.
Conclusion
These egg white muffins with turkey bacon, cottage cheese, and veggies are a nutritious, customizable breakfast option that’s as tasty as it is convenient. Packed with protein and vibrant veggies, they’re the perfect way to start your day or fuel up between meals. Whether you’re meal prepping or cooking for your family, these muffins are a must-try. So preheat your oven and whip up a batch—you’ll be glad you did!
Print
Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These egg white muffins with turkey bacon, cottage cheese, and veggies are the ultimate healthy breakfast option. Packed with protein and loaded with colorful veggies, they’re easy to prepare, meal-prep friendly, and perfect for busy mornings or post-workout fuel.
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.
Notes
- You can customize the veggies to your preference—spinach, zucchini, or mushrooms work great!
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to two months.
- Reheat in the microwave for 20–30 seconds or in the oven at 350°F (175°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American