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Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a fast breakfast on the go!

Egg White Muffins

These easy Egg White Muffins are loaded with egg whites, cottage cheese, bell pepper, broccoli, scallions, and shallots, baked in a muffin tin with turkey bacon, and topped with a little bit cheddar cheese. They’re naturally gluten-free and delicious! More breakfast muffin recipes it’s possible you’ll like are Broccoli and Cheese Egg Muffins and Loaded Baked Omelet Muffins.

Are egg whites healthy?

Egg whites are healthy as they’re very low in calories and high in protein. Nonetheless, they’ve less nutrition than egg yolks. So, in case your predominant goal is to cut back calories, then egg whites are a great selection, but if you happen to want all of the nutrition that eggs offer, don’t skip the yolks.

How much protein is in egg whites?

One egg white has 3.6 grams of protein, and one serving of those healthy egg white muffins has 20 grams of protein.

Egg White Muffins Ingredients

• Egg Whites: Buy a 16-ounce carton of egg whites.
• Cottage Cheese: You’ll need one small container of two% cottage cheese.
• Seasoning: Garlic powder, seasoning salt
• Onions: Chop shallots (or red onions) and scallions.
• Bell Pepper: I like using orange or red bell pepper.
• Broccoli: Steam and chop a half cup of fresh or frozen broccoli.
• Turkey Bacon: Cut six slices of turkey bacon in half. I used Applegate, but any brand will do.
• Cheese: Sharp shredded cheddar cheese

Find out how to Make Egg White Muffins

• Vegetables: Sauté the shallots, scallions, and bell pepper in olive oil over medium-low heat for about five minutes. Add within the broccoli and cook for a minute.
• Egg Mixture: Mix the egg whites, cottage cheese, garlic powder, and seasoning salt, after which mix within the vegetables.
• Line a muffin tin with a half slice of turkey bacon around the perimeters, pour within the eggs, and top the cups with shredded cheese.

How long do you bake egg white muffins?

Bake veggie egg muffins at 350°F for 25 minutes until set.

Find out how to Meal Prep Egg White Muffins

These egg white muffins last within the fridge for as much as 4 days, which suggests they’re a wonderful option for meal prep. They’re convenient to have for a quick high- protein breakfast. Once the muffins are done baking, allow them to cool after which store them within the refrigerator in an airtight container. Heat them for about 30 seconds before eating. You may also freeze then thaw overnight within the fridge before heating.

Variations

• Eggs: I used one carton of egg whites. When you prefer yolks, you should use half whole eggs and half whites or all whole eggs. You’ll need about two cups total.
• Vegetables: You possibly can substitute the veggies with anything you want. Try it with leftover roasted veggies, mushrooms, spinach, etc.
• Cheese: Swap the cheddar with shredded Swiss or mozzarella.

More Breakfast Egg Recipes You’ll Love:

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Yield: 6 servings

Serving Size: 2 muffins

• Preheat the oven to 350F. Spray a nonstick 12 cup muffin tin VERY generously with oil so the eggs don’t stick.

• Sautéed the shallots, scallions and bell pepper in oil over medium-low heat, cook until tender, 5 to six minutes.

• Add the broccoli and cook 1 more minute.

• Meanwhile, in a big bowl mix the egg whites, cottage cheese, garlic powder and seasoning salt.

• Add the veggies and blend.

• Using 12 cup muffin tin, line each cup with a half slice turkey bacon around the perimeters and pour within the egg mixture, about 1/3 cup each.

• Top with the shredded cheese and bake in the middle of the oven about 25 minutes, until set.

Last Step:

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Serving: 2 muffins, Calories: 144 kcal, Carbohydrates: 4.5 g, Protein: 20 g, Fat: 4.5 g, Saturated Fat: 1.5 g, Cholesterol: 33 mg, Sodium: 502 mg, Fiber: 1 g, Sugar: 2 g