EGG WHITE MUFFINS | Easy Breakfast Meal Prep

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: cooking spray

💰Cheaper: vegetable oil

Cooking spray reduces calories from fat.

Chop 1 cup of baby spinach and set aside.

Dice 1/2 cup of roma tomato and 1/2 cup of bell pepper (orange and yellow) and add to the bowl with spinach.

Toss the chopped vegetables together gently.

Spray each muffin cup of the muffin pan with cooking spray to prevent sticking.

Divide the vegetable mixture evenly among all 12 muffin cups.

In a blender, add 2 cups of egg whites, 1/2 cup of cottage cheese, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.

Blend the egg mixture on high for about 45 seconds until light and airy.

Pour the egg mixture evenly into the muffin cups over the vegetable mixture.

Transfer the muffin pan to a preheated oven at 300°F (150°C) and bake for 25 minutes.

Once done, let the muffins cool until manageable, then pop them out of the muffin tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens