Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies
User Reviews
4.9
Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies
Description
These Egg White Muffins bring together sautéed vegetables including bell peppers, shallots, scallions, and broccoli with a mixture of egg whites and cottage cheese. The vegetables are first softened in olive oil to release their flavors and achieve tenderness. Mixing the vegetables into the egg whites and cottage cheese creates a balanced texture that is moist but holds shape once baked.
Each muffin cup is lined with a half slice of turkey bacon, which crisps as the muffins bake, adding a smoky background note and a slight crunch to contrast the soft interior. Sharp cheddar cheese sprinkled on top melts and browns during baking, contributing richness and a savory finish. The muffins are baked until fully set, making them a convenient individual portion for breakfasts or snacks.
This recipe is straightforward and yields twelve muffins, making it suitable for meal prepping or sharing. Generous spraying of the muffin tin ensures easy release, preserving the visual appeal of each muffin.
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 16 ounce carton egg white
- 5.3 ounce container cottage cheese a little over 1/2 cup, 2%
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt (like adobo)
- 1/4 cup shallot chopped, or red onion
- 1/4 cup scallions chopped
- 1 orange bell pepper chopped, medium, or red bell pepper
- 1/2 cup broccoli chopped, steamed or frozen
- 6 lices turkey bacon cut in half (from 1 8 oz package, Applegate brand, uncured
- 1/4 cup cheddar cheese sharp, shredded
- olive oil spray form
Instructions
- 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 6 minutes.
- Add the broccoli and cook 1 more minute.
- Meanwhile, in a large bowl combine the egg whites, cottage cheese, garlic powder and seasoning salt.
- Add the veggies and mix.
- Using 12 cup muffin tin, line each cup with a half slice turkey bacon around the edges and pour in the egg mixture, about 1/3 cup each.
- Top with the shredded cheese and bake in the center of the oven about 25 minutes, until set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 2muffins | |
| Calories | 144kcal | 7% |
| Carbohydrates | 4.5g | 2% |
| Protein | 20g | 40% |
| Fat | 4.5g | 7% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 33mg | 11% |
| Sodium | 502mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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