Description
Delicious and nutritious egg white muffins packed with turkey bacon, cottage cheese, and fresh vegetables. These savory muffins are perfect for a protein-rich breakfast or snack, combining fluffy egg whites with flavorful veggies and sharp cheddar cheese, all baked to perfection in a muffin tin.
Ingredients
Scale
Egg Mixture
- 16 ounce carton egg whites
- 5.3 ounce container 2% cottage cheese (a little over 1/2 cup)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt (like adobo)
Vegetables
- 1/4 cup chopped shallots or red onion
- 1/4 cup chopped scallions
- 1 medium orange or red bell pepper (chopped)
- 1/2 cup chopped steamed broccoli or frozen
Meat and Cheese
- 6 slices Applegate uncured turkey bacon (cut in half, from 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
Oils and Sprays
- 1/2 tablespoon extra virgin olive oil
- Olive oil spray
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F. Spray a nonstick 12-cup muffin tin very generously with olive oil spray to prevent sticking.
- Sauté Vegetables: Heat 1/2 tablespoon of extra virgin olive oil in a pan over medium-low heat. Add the chopped shallots, scallions, and bell pepper. Cook for 5 to 6 minutes until the vegetables become tender. Add the chopped broccoli and cook for an additional minute to combine flavors.
- Mix Egg Base: In a large mixing bowl, combine the egg whites, cottage cheese, garlic powder, and seasoning salt. Stir the mixture until well blended.
- Add Vegetables: Add the sautéed vegetables to the egg mixture and fold gently to distribute evenly.
- Assemble Muffins: Line each cup of the prepared muffin tin with half a slice of turkey bacon by pressing it around the edges. Pour approximately 1/3 cup of the egg and vegetable mixture into each cup on top of the bacon.
- Add Cheese and Bake: Sprinkle shredded sharp cheddar cheese over the filled muffin cups. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until the egg muffins are set and cooked through.
Notes
- Eggs: One carton of egg whites is used here. You can substitute with half whole eggs and half egg whites or use all whole eggs, needing about two cups total.
- Vegetables: Feel free to swap the veggies to your liking—leftover roasted vegetables, mushrooms, or spinach work well.
- Cheese: Cheddar can be replaced with shredded Swiss or mozzarella cheese for variation.
Nutrition
- Serving Size: 2 muffins
- Calories: 144 kcal
- Sugar: 2 g
- Sodium: 502 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 33 mg
