Description
Delicious and protein-packed egg white muffins loaded with turkey bacon, cottage cheese, and a medley of sautéed vegetables. These savory muffins are a perfect healthy breakfast or snack option, featuring a blend of sharp cheddar cheese and flavorful seasonings baked to perfection in a nonstick muffin tin.
Ingredients
Scale
Fats and Oils
- 1/2 tablespoon extra virgin olive oil
- Olive oil spray (for greasing muffin tin)
Egg and Dairy
- 16 ounce carton egg whites
- 5.3 ounce container 2% cottage cheese (a little over 1/2 cup)
- 1/4 cup sharp shredded cheddar cheese
Vegetables
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt (like adobo)
- 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
Meat
- 6 slices Applegate uncured turkey bacon, cut in half (from 1 8 oz package)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Generously spray a 12-cup nonstick muffin tin with olive oil spray to prevent the egg mixture from sticking.
- Sauté Veggies: In a skillet over medium-low heat, warm 1/2 tablespoon of extra virgin olive oil. Add the chopped shallots, scallions, and bell pepper, cooking them until tender, about 5 to 6 minutes. Stir occasionally to ensure even cooking.
- Add Broccoli: Add the chopped steamed or frozen broccoli to the skillet and cook for an additional 1 minute to warm through and meld flavors.
- Mix Egg Base: In a large mixing bowl, combine the egg whites, cottage cheese, garlic powder, and seasoning salt. Mix thoroughly until evenly blended.
- Add Vegetables: Add the sautéed vegetables into the egg mixture and gently fold to distribute evenly throughout.
- Prepare Muffin Cups: Line each muffin cup by wrapping a half slice of turkey bacon around the edges of each cup to create a savory lining.
- Fill Muffin Cups: Pour approximately 1/3 cup of the egg and vegetable mixture into each lined muffin cup, filling them evenly.
- Top with Cheese: Sprinkle shredded cheddar cheese on top of each filled muffin cup for a flavorful finish.
- Bake: Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until the muffins are fully set and cooked through.
- Cool and Serve: Remove from the oven, allow the muffins to cool for a few minutes, then carefully remove them from the tin. Serve warm or at room temperature.
Notes
- Eggs: You can substitute all egg whites with whole eggs or a mixture of egg whites and yolks for a richer flavor and texture; about 2 cups total.
- Vegetables: Feel free to swap in your favorite veggies such as mushrooms, spinach, or leftover roasted vegetables for variety.
- Cheese: Try different cheeses like shredded Swiss or mozzarella to alter the 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
