Weight Loss

EGG WHITE MUFFINS | Easy Breakfast Meal Prep

These easy-to-make egg white muffins are delicious, nutritious, and the perfect addition for your healthy breakfast meal prep. I love making these protein packed egg white muffin cups on the weekend, so I have them ready to enjoy for a busy weekday morning.

Taking time to meal prep on the weekends is key to eating well during the week and egg muffins almost always make it onto the menu.  They’re delicious, convenient, easy-to-make, and the flavor possibilities are endless.

So I thought, why not bump up the protein and make some egg white muffins for a change?  Blending the egg whites with cottage cheese creates a light, fluffy egg white muffin that can be stuffed with just about any filling you would add into an omelet or frittata.

I decided to stir in some of my favorite veggies including; spinach, peppers, and tomatoes but any vegetables would be delicious! And if you wanted to add some even bigger flavors (and some more protein) try chopping up some ham, apple sausage or Canadian bacon.

PRINT RECIPE HERE: https://tinyurl.com/yyy8a3b3

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Egg Muffins: https://youtu.be/lFnY-gh6lXE
Banana Oatmeal Muffin Cups: https://youtu.be/X4qJZsgae2M
DIY Freezer Friendly Egg Sandwich: https://youtu.be/mBOe542Re0A
Breakfast Cookies: https://youtu.be/WH21B6H-haM

1 cup baby spinach, chopped
1/2 cup diced bell peppers
1/2 cup baby tomatoes, diced
2 cups egg whites
1/2 cup cottage cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Pre-heat oven to 300ºF.

Coat a 12-cup muffin tray with cooking spray.

Combine all prepared veggies in a medium mixing bowl and then evenly divide the veggie mixture amongst the 12 muffin cups.

Combine egg whites, cottage cheese, salt, pepper and garlic powder in a blender and blend until light and frothy.

Pour the egg mixture over the veggies, again, doing your best to divide the eggs as evenly as possible amongst all 12 muffin cups.

Place tray in the oven and bake for 25 minutes or until the eggs have fluffed up and are cooked through.

Cool before removing from the pan. They should pop out easily if you greased your pan really well.
Serve immediately or pop into the fridge or freezer. To re-heat, microwave the muffins for 45-60 seconds or until thawed. Enjoy!

*You can replace 12 whole eggs in place of the egg whites if you prefer. Or try 6 whole eggs and one cup of egg whites.

**Try topping your muffins with some tomato and avocado. If you like spicy, try a bit of Sriracha mixed with Greek yogurt.

Serving: 1muffin | Calories: 34kcal | Carbohydrates: 1g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg

PRINT RECIPE HERE: https://tinyurl.com/yyy8a3b3

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