Ingredients (Makes 12 Muffins)
2 cups liquid egg whites (or ~10 large egg whites)
½ cup cottage cheese (for extra protein & fluffiness)
½ cup shredded cheese (cheddar, mozzarella, or your choice)
½ cup diced bell peppers
½ cup fresh spinach (chopped)
¼ cup diced onions
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt
Optional Add-ins:
¼ cup cooked turkey bacon or sausage (for extra protein)
½ tsp Italian seasoning or paprika (for extra flavor)1 tbsp hot sauce (if you like spice)
Step-by-Step InstructionsPreheat the Oven & Prep Muffin Tin
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with cooking spray or use silicone liners.
Mix the Ingredients
In a large mixing bowl, whisk together egg whites, cottage cheese, garlic powder, black pepper, and salt.
Stir in chopped veggies and shredded cheese.
Fill the Muffin Tin
Evenly distribute the egg mixture into the muffin cups, filling each about ¾ full.
Bake Until Set
Bake for 20-25 minutes, or until the egg muffins are firm and slightly golden on top.
Let them cool for 5 minutes before removing from the tin.
Serve or Store
Enjoy immediately, or let them cool completely before storing.
Store in an airtight container in the fridge for up to 5 days.To reheat, microwave for 30 seconds and enjoy!