Description
These Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies are a protein-packed, healthy breakfast or snack option. Packed with tender sautéed vegetables, savory turkey bacon, creamy cottage cheese, and a sprinkle of sharp cheddar, these muffins are baked to perfection and perfect for meal prep or a quick nutritious bite on the go.
Ingredients
Scale
Vegetables and Aromatics
- 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
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)
Other Ingredients
- 1/2 tablespoon extra virgin olive oil
- 6 slices Applegate uncured turkey bacon (cut in half, from 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
- Olive oil spray (for greasing muffin tin)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F. Spray a nonstick 12-cup muffin tin very generously with olive oil spray to prevent sticking.
- Sauté Vegetables: Heat extra virgin olive oil in a pan over medium-low heat. Add chopped shallots or red onion, scallions, and bell pepper. Cook until tender, about 5 to 6 minutes. Add the broccoli and cook for an additional 1 minute.
- Mix Egg White Base: In a large bowl, combine the egg whites, cottage cheese, garlic powder, and seasoning salt. Stir to mix well.
- Add Vegetables to Egg Mixture: Fold the sautéed vegetable mixture into the egg white mixture evenly.
- Assemble Muffins: Line each muffin cup with half a slice of turkey bacon wrapped around the edges. Pour approximately one-third cup of the egg and vegetable mixture into each cup.
- Top with Cheese and Bake: Sprinkle shredded cheddar cheese over each muffin. 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
- You can use whole eggs or a mix of whole eggs and egg whites instead of just egg whites if you prefer more richness; approximately two cups total will work.
- Feel free to substitute any vegetables you like such as roasted veggies, mushrooms, or spinach to customize your muffins.
- Cheddar cheese can be swapped with shredded Swiss or mozzarella for a different flavor profile.
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
