Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies

About This Recipe

Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go!

Ingredients

• 1/2 tablespoon extra virgin olive oil
• 16 ounce carton egg whites
• 5.3 ounce container 2% cottage cheese (a little over 1/2 cup)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoning salt (like adobo)
• 1/4 cup chopped shallots or red onion
• 1/4 cup chopped scallions
• 1 medium orange or red bell pepper (chopped)
• 1/2 cup chopped steamed broccoli or frozen
• 6 slices Applegate uncured turkey bacon (cut in half (from 1 8 oz package))
• 1/4 cup sharp shredded cheddar cheese
• olive oil spray

Instructions

1. Preheat the oven to 350F. Spray a nonstick 12 cup muffin tin VERY generously with oil so the eggs don't stick.
2. Sautéed the shallots, scallions and bell pepper in oil over medium-low heat, cook until tender, 5 to 6 minutes.
3. Add the broccoli and cook 1 more minute.
4. Meanwhile, in a large bowl combine the egg whites, cottage cheese, garlic powder and seasoning salt.
5. Add the veggies and mix.
6. Using 12 cup muffin tin, line each cup with a half slice turkey bacon around the edges and pour in the egg mixture, about 1/3 cup each.
7. Top with the shredded cheese and bake in the center of the oven about 25 minutes, until set.