High-Protein Egg White Muffins
If you're searching for a nutritious, delicious, and easy-to-make breakfast, look no further than High-Protein Egg White Muffins. These savory muffins are packed with protein, low in calories, and loaded with fresh vegetables—an ideal grab-and-go option for busy mornings. Whether you're following a healthy lifestyle or need a quick protein boost, these muffins are a satisfying solution.
Ingredients
- 8 large egg whites
- 1/4 cup cottage cheese
- 1/4 cup red bell pepper finely diced
- 1/2 cup spinach chopped
- 1/4 cup shredded cheddar cheese optional
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with nonstick cooking spray to prevent sticking.
- Blend the Egg Mixture: In a blender, combine egg whites, cottage cheese, garlic powder, salt, and pepper. Blend until smooth and frothy. This ensures a fluffy texture in every bite.
- Assemble the Muffins: Pour the egg white mixture evenly into the muffin cups, filling each about two-thirds full. Sprinkle the diced bell pepper, chopped spinach, and shredded cheddar cheese (if using) over the top.
- Bake to Perfection: Place the muffin tin in the oven and bake for 18-20 minutes, or until the muffins are set and slightly golden on the edges. Remove from the oven and let them cool for a few minutes before gently removing them from the tin.
- Serve and Enjoy: Enjoy warm, or let them cool completely and store for later. These High Protein Breakfast Muffins are delicious on their own or paired with your favorite dipping sauce.
Notes
- Customize by adding different vegetables, herbs, or proteins.
- Store in the fridge for up to 4 days or freeze for longer storage.