Baked Egg White Muffins with Cottage Cheese
Baked Egg White Muffins with Cottage Cheese are your new breakfast favorite! Fluffy, savory, and packed with protein, these delightful muffins are not only easy to make but also incredibly versatile. Customize them with your favorite veggies and enjoy a nutritious meal that keeps you energized throughout the day. Perfect for meal prep, these muffins can be enjoyed fresh from the oven or reheated for a quick snack or light lunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup egg whites (about 8 large egg whites)
- 1 cup low-fat cottage cheese
- 1/2 cup bell peppers, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone cups.
- In a mixing bowl, whisk together egg whites and cottage cheese until smooth.
- Fold in chopped bell peppers, spinach, shredded cheddar cheese, salt, and pepper.
- Pour the mixture into muffin cups until three-quarters full.
- Bake for 20-25 minutes until muffins are puffed and golden brown.
- Let cool slightly before enjoying or storing.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 90
- Sugar: 2g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 10mg