Get ready for an easy breakfast on the go with these delicious high-protein egg white muffins with turkey bacon, cottage cheese and veggies.
egg white muffin
These easy egg white muffins are stuffed with egg whites, cottage cheese, bell peppers, broccoli, leeks, and shallots, baked in muffin tins with turkey bacon, and topped with a dash of cheddar cheese. It’s gluten-free and delicious! More breakfast muffin recipes you might like are Broccoli and Cheese Egg Muffins and Loaded Baked Omelette Muffins.
Are egg whites healthy?
Egg whites are healthy because they are high in protein and low in calories. However, it is less nutritious than egg yolk. So if your main goal is to cut calories, egg whites are a good choice, but don’t skip the yolks if you want all the nutrition that eggs provide.
How Much Protein in Egg Whites?
1 egg white 3.6 grams of proteinand one serving of these healthy egg white muffins contains 20 grams of protein.
egg white muffin ingredients
- White meat: Buy a 16-ounce carton of egg whites.
- cottage cheese: You will need one small container of 2% cottage cheese.
- seasoning: garlic powder, seasoning salt
- onion: Chop the shallots (or red onion) and scallions.
- green pepper: I like to use orange and red peppers.
- broccoli: Steam and chop half a cup of fresh or frozen broccoli.
- Turkey bacon: Cut 6 pieces of turkey bacon in half. I used Applegate, but any brand will do.
- cheese: shredded cheddar cheese
How to make egg white muffins
- vegetable: Sauté shallots, leeks, and bell peppers in olive oil over medium-low heat for about 5 minutes. Add broccoli and simmer for 1 minute.
- Egg mixture: Combine egg whites, cottage cheese, garlic powder, seasoning salt and mix vegetables.
- Arrange the muffin tins Place half a slice of turkey bacon on the edge, pour in the egg, and top with shredded cheese in the cup.
How long do you bake egg white muffins?
Bake veggie egg muffins at 350°F for 25 minutes until set.
How to eat prepared egg white muffins
These egg white muffins will last up to 4 days in the refrigerator. food preparationConvenient for a quick, high-protein breakfast. Once the muffins are baked, let them cool and store in an airtight container in the refrigerator. Please enjoy after heating for about 30 seconds. You can also freeze and thaw in the refrigerator overnight before heating.
variation
- egg: I used one carton of egg whites. If you prefer the yolk, you can use a whole egg and half the white, or a whole egg. You will need about 2 cups in total.
- vegetable: You can substitute vegetables of your choice. Try it with leftover roasted vegetables, mushrooms, spinach, and more.
- cheese: Swap the cheddar for shredded Swiss or mozzarella.
More breakfast egg recipes you’ll love:
yield: 6 serving
Serving size: 2 muffin
-
Preheat oven to 350 degrees Fahrenheit.
-
Sauté shallots, leeks, and bell peppers in oil over medium-low heat and cook until tender, 5 to 6 minutes.
-
Add the broccoli and simmer for an additional minute.
-
Meanwhile, combine egg whites, cottage cheese, garlic powder, and seasoning salt in a large bowl.
-
Add vegetables and mix.
-
Using a 12-cup muffin tin, line the edge of each cup with turkey bacon halves and pour about 1/3 cup of the egg mixture into each.
-
Top with shredded cheese and bake in center of oven for about 25 minutes, until set.
Last step:
please leave a rating and comment Let us know how you liked this recipe! This allows our business to thrive and allow us to continue providing high quality recipes for free.
Serving: 2 muffin, calorie: 144 kcal, carbohydrates: 4.5 g, protein: 20 g, obesity: 4.5 g, saturated fat: 1.5 g, cholesterol: 33 mg, sodium: 502 mg, fiber: 1 g, sugar: 2 g
