High Protein Egg White Muffins with Turkey Bacon
Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go!
Serving Size: 2 muffins
Ingredients
- 1/2 tablespoon extra virgin olive oil
- 16 ounce carton egg whites
- 5.3 ounce container 2% cottage chees , a little over 1/2 cup
- 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
- 6 slices Applegate uncured turkey bacon, cut in half (from 1 8 oz package)
- 1/4 cup sharp shredded cheddar cheese
- olive oil spray
Instructions
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Preheat the oven to 350F. Spray a nonstick 12 cup muffin tin VERY generously with oil so the eggs don’t stick.
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Sautéed the shallots, scallions and bell pepper in oil over medium-low heat, cook until tender, 5 to 6 minutes.
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Add the broccoli and cook 1 more minute.
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Meanwhile, in a large bowl combine the egg whites, cottage cheese, garlic powder and seasoning salt.
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Add the veggies and mix.
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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.
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Top with the shredded cheese and bake in the center of the oven about 25 minutes, until set.
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Nutrition
Serving: 2 muffins, Calories: 144 kcal, Carbohydrates: 4.5 g, Protein: 20 g, Fat: 4.5 g, Saturated Fat: 1.5 g, Cholesterol: 33 mg, Sodium: 502 mg, Fiber: 1 g, Sugar: 2 g
