Fluffy and Savory Egg White Muffins for Easy Mornings
These fluffy and savory egg white muffins are perfect for easy mornings, packed with protein and vegetables.
Equipment
- oven
- nonstick muffin tin
- skillet
- mixing bowl
Ingredients
- ½ tablespoon extra virgin olive oil
- 16 ounces egg whites 1 carton
- 5.3 ounces 2% cottage cheese approximately 1/2 cup
- ½ teaspoon garlic powder
- ¼ teaspoon seasoning salt such as adobo
- ¼ cup chopped shallots or red onion
- ¼ cup chopped scallions
- 1 medium orange or red bell pepper chopped
- ½ cup chopped steamed or frozen broccoli
- 6 slices turkey bacon cut in half (from 1 8 oz package)
- ¼ cup sharp shredded cheddar cheese
- Olive oil spray
Instructions
- Preheat the oven to 350°F and spray a nonstick muffin tin with olive oil.
- Sauté shallots, scallions, and bell pepper in olive oil over medium-low heat for 5 to 6 minutes until tender.
- Add chopped broccoli and cook for an additional minute.
- In a bowl, mix egg whites, cottage cheese, garlic powder, and seasoning salt.
- Incorporate the sautéed vegetables into the egg mixture.
- Line each muffin cup with turkey bacon and pour in the egg mixture, filling each cup about 1/3 full.
- Sprinkle cheese on top and bake for approximately 25 minutes, or until set.
Notes
These muffins can be stored in the refrigerator for up to 4 days in an airtight container. Reheat for about 30 seconds before consuming. They can also be frozen and thawed overnight in the fridge before reheating. Variations include using whole eggs instead of egg whites, substituting vegetables with leftovers or different options like mushrooms or spinach, and swapping cheddar cheese for Swiss or mozzarella.