Baked Egg White Muffins with Cottage Cheese
Delicious low carb Egg White Muffins are packed with protein and get a boost of veggies from spinach, bell pepper and tomatoes. You’ll love that these healthy, make-ahead egg muffins are an easy, tasty grab-and-go option for busy mornings.
Servings: 12 muffins
Calories: 34kcal
Ingredients
- 1 cup baby spinach chopped
- 1/2 cup diced bell peppers
- 1/2 cup baby tomatoes diced
- 2 cups egg whites
- 1/2 cup cottage cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Pre-heat oven to 300ºF. Coat a 12-cup muffin tray with cooking spray. Combine all prepared veggies in a medium mixing bowl and then evenly divide the veggie mixture among the 12 muffin cups.
- Combine egg whites, cottage cheese, salt, pepper and garlic powder in a blender and blend until light and frothy.
- Pour the egg mixture over the veggies, again, doing your best to divide the eggs as evenly as possible among all 12 muffin cups.
- Place tray in the oven and bake for 25 minutes or until the eggs have fluffed up and are cooked through.
- Cool before removing from the pan. They should pop out easily if you greased your pan really well. Serve immediately or pop into the fridge or freezer. To re-heat, microwave the muffins for 45-60 seconds or until thawed. Enjoy!
Video
Notes
*You can replace the egg whites with 12 whole eggs, if you prefer. Or try 6 whole eggs and one cup of egg whites.
**Try topping your muffins with some tomato and avocado. If you like spicy, try a bit of Sriracha mixed with Greek yogurt.
Nutrition
Serving: 1muffin | Calories: 34kcal | Carbohydrates: 1g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg