Description
These Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies are a healthy and protein-packed breakfast option. Packed with flavorful sautéed vegetables, lean turkey bacon, and creamy cottage cheese, these muffins are easy to make and perfect for meal prep. Baked until set and topped with sharp cheddar cheese, they provide a satisfying start to your day without the extra fat and calories of whole eggs.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 tablespoon extra virgin olive oil
- 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 (fresh or frozen)
Egg Mixture
- 16 ounce carton egg whites
- 5.3 ounce container 2% cottage cheese (a little over 1/2 cup)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt (such as adobo)
Other Ingredients
- 6 slices Applegate uncured turkey bacon (cut in half from 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
- Olive oil spray for muffin tin
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Generously spray a 12-cup nonstick muffin tin with olive oil spray to ensure the muffins don’t stick during baking.
- Sauté Vegetables: Heat 1/2 tablespoon of extra virgin olive oil in a pan over medium-low heat. Add the chopped shallots, scallions, and bell pepper. Sauté these aromatics and vegetables until tender, about 5 to 6 minutes.
- Add Broccoli: Stir in the chopped steamed broccoli and cook everything together for an additional minute to combine flavors and warm the broccoli through.
- Prepare Egg Mixture: In a large bowl, whisk together the 16 ounces of egg whites, 5.3 ounces of 2% cottage cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon seasoning salt until well combined.
- Combine Veggies with Eggs: Add the sautéed vegetables into the egg mixture and gently mix to distribute evenly throughout.
- Assemble Muffins: Line each muffin cup by placing a half slice of turkey bacon around the edges. Pour approximately 1/3 cup of the egg and vegetable mixture into each cup.
- Add Cheese Topping: Sprinkle a little shredded sharp cheddar cheese on top of each muffin cup for a flavorful finish.
- Bake: Place the muffin tin in the center rack of the preheated oven and bake for about 25 minutes, or until the egg muffins are fully set and cooked through.
- Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm for a delicious, nutritious breakfast or snack.
Notes
- Eggs: This recipe uses egg whites for lower fat content. You can substitute half or all with whole eggs if preferred; you’ll need about two cups total.
- Vegetables: Feel free to customize the vegetable mix with your favorites such as mushrooms, spinach, or leftover roasted veggies for variety and flavor.
- Cheese: Swap out cheddar for shredded Swiss or mozzarella cheese as an alternative to change the taste 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
