High Protein Egg White Breakfast Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-Carb, Keto
Ingredients
Scale
- 2 cups liquid egg whites
- 1/2 cup low-fat cottage cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a 12-cup muffin tin with non-stick cooking spray. This is a crucial step to ensure the egg whites do not stick to the pan.
- In a large mixing bowl, whisk together the liquid egg whites, cottage cheese, garlic powder, salt, and black pepper. The cottage cheese adds a creamy texture and extra protein to the muffins.
- Stir in the chopped spinach, diced red bell pepper, and sliced green onions. Ensure the vegetables are evenly distributed throughout the egg white mixture.
- Carefully pour the mixture into the prepared muffin cups, filling each one about 3/4 of the way full. Sprinkle a little bit of crumbled feta cheese on top of each muffin cup.
- Place the muffin tin in the oven and bake for 22 to 25 minutes. The muffins are done when the centers are firm to the touch and the edges are lightly golden brown.
- Allow the muffins to cool in the pan for about 5 minutes. Use a plastic knife or a silicone spatula to gently loosen the edges and lift the muffins out of the tin.