Description
Light, fluffy egg white muffins packed with protein and vegetables for a healthy breakfast that keeps you satisfied all morning long.
Ingredients
8 large egg whites
1/2 cup cottage cheese
1/4 cup bell peppers, diced
1/4 cup spinach, chopped
2 tablespoons green onions, chopped
1/4 cup shredded cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
Instructions
1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray
2. Whisk egg whites and cottage cheese in a large bowl until well combined
3. Add diced bell peppers, chopped spinach, and green onions to the egg mixture
4. Season with garlic powder, salt, and pepper, then stir to combine
5. Divide mixture evenly among muffin cups, filling each about 3/4 full
6. Top each muffin with a sprinkle of shredded cheese
7. Bake for 18-20 minutes until muffins are set and lightly golden
8. Cool for 5 minutes before removing from tin and serving warm
Notes
Store leftover muffins in the refrigerator for up to 4 days
These muffins freeze well for up to 3 months
Customize with your favorite vegetables like mushrooms, tomatoes, or zucchini
For extra flavor, add fresh herbs like chives or parsley
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 45
- Sugar: 1g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 5mg