Description
Make these high-protein, low-fat egg white veggie muffins for a simple, grab-and-go breakfast or snack. They are easy to prepare ahead of time for your weekly meal prep.
Ingredients
Scale
- 1/2 tablespoon olive oil
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 cup chopped spinach
- 2 scallions thinly sliced
- 16 oz egg whites
- 5 oz cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded extra sharp cheddar cheese
Instructions
- Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray. Set the tin aside.
- Preheat a fry pan over medium heat with olive oil. Add onion and pepper, cooking until softened, about 4 to 5 minutes. Add the spinach and scallions, cooking for 1 additional minute. Set the vegetable mixture aside.
- In a large bowl, whisk together the egg whites, cottage cheese, salt, pepper, and cheese. Add the cooked vegetable mixture, mixing until fully combined.
- Using a 1/4 measuring cup, scoop the mixture evenly into the prepared muffin pan.
- Bake for 18 to 22 minutes or until the muffins have puffed up and the egg whites are completely cooked. The muffins will sink back down as they cool.
- Serve the muffins warm. Store them in the fridge for up to 5 days and reheat them in the microwave.
Notes
- You can change the vegetables based on what you have available or what is in season.
- These muffins are excellent for meal prepping and storing for quick breakfasts during the week.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 75
- Sugar: 1
- Sodium: 250
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 9
- Cholesterol: 5
Keywords: Egg White Veggie Muffins, Healthy Recipes, Low Calorie Recipes, Clean Eating Recipes, Healthy Meal Ideas, Weight Loss Meals, high protein breakfast, meal prep