Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies
Prepare these scrumptious, protein-packed Egg White Muffins featuring turkey bacon, cottage cheese, and a medley of vegetables for a convenient breakfast that’s perfect for a busy morning!
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Ingredients
- 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon seasoning salt
- 1/4 cup chopped shallots or red onion
- 1/4 cup chopped scallions
- 1 medium orange or red bell pepper
- 1/2 cup chopped steamed broccoli or frozen
- 6 slices Applegate uncured turkey bacon
- 1/4 cup sharp shredded cheddar cheese
- olive oil spray
- 5.3 ounce container 2% cottage cheese
- 1/2 teaspoon garlic powder
- 16 ounce carton egg whites
Instructions
- 1
Begin by preheating your oven to 350°F. Generously coat a 12-cup nonstick muffin tin with cooking spray to ensure the egg muffins release easily after baking.
- 2
In a skillet over medium-low heat, sauté the shallots, scallions, and bell pepper in a bit of oil. Cook the mixture until it softens, which should take around 5 to 6 minutes.
- 3
Incorporate the broccoli into the pan and continue cooking for an additional minute.
- 4
While the vegetables are cooking, take a large mixing bowl and whisk together the egg whites, cottage cheese, garlic powder, and seasoning salt until well combined.
- 5
Fold the sautéed vegetables into the egg mixture, ensuring everything is evenly distributed.
- 6
In the prepared muffin tin, line each cup with half a slice of turkey bacon, creating a border around the edges. Carefully pour approximately 1/3 cup of the egg mixture into each cup.
- 7
Sprinkle shredded cheese on top of each muffin and place the tin in the center of the oven. Bake for about 25 minutes, or until the muffins are fully set.