Baked Egg White Muffins with Cottage Cheese
Ingredients
-
2
cups
egg whites
-
½
cup
cottage cheese
-
1
cup
baby spinach, chopped
-
½
cup
diced bell peppers
-
½
cup
baby tomatoes, diced
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
½
teaspoon
garlic powder
Instructions
- Preheat the oven to 300ºF and coat a 12-cup muffin tray with cooking spray.
- Chop the veggies and combine them in a medium mixing bowl, then divide evenly among the muffin cups.
- Blend the egg whites, cottage cheese, salt, pepper, and garlic powder until light and frothy.
- Pour the egg mixture over the veggies in the muffin cups, dividing it as evenly as possible.
- Bake in the oven for about 25 minutes or until the egg muffins have fluffed up and are cooked through.
- Allow to cool before removing from the pan. Serve immediately or store in the fridge or freezer.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
34
Total fat
1g
Total carbohydrates
1g
Total protein
6g
Sodium
199mg
Cholesterol
1mg
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