Description
These High Protein Egg White Muffins are a perfect meal prep option for a protein-packed breakfast on the go. They are easy to make, customizable, and delicious.
Ingredients
Scale
Egg Muffins:
- 2 cups liquid egg whites (or whites from about 12 eggs)
- 1/2 cup low-fat cottage cheese
- 1/2 cup diced bell peppers
- 1/2 cup baby spinach, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cooked turkey bacon or chicken sausage, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded reduced-fat cheddar or mozzarella cheese (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.
- Prepare the Muffin Batter: In a blender, combine egg whites and cottage cheese until smooth. Transfer to a bowl and mix in bell peppers, spinach, onion, turkey bacon, garlic powder, paprika, salt, and pepper.
- Fill the Muffin Cups: Divide the mixture evenly among the muffin cups, filling about 3/4 full. Sprinkle cheese on top if desired.
- Bake: Bake for 20–25 minutes until set and lightly golden. Allow to cool before removing from the tin.
Notes
- Store muffins in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for a quick, protein-rich meal.
- Customize with your preferred veggies or meats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 60
- Sugar: 1g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 5mg
