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Easy High-Protein Egg White Breakfast Muffins Recipe

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These fluffy, savory egg white muffins are packed with protein and veggies, perfect for a quick breakfast or meal prep. A secret ingredient—cottage cheese—keeps them tender and creamy.

Ingredients

Scale
  • 1 ½ cups egg whites (about 12 large egg whites)
  • ½ cup small-curd cottage cheese
  • ⅓ cup shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup finely diced bell pepper (red, orange, or yellow)
  • 1 cup roughly chopped spinach
  • 3 tablespoons sliced green onions
  • ½ cup crumbled cooked turkey sausage or bacon (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick spray or use silicone liners.
  2. Prep veggies: dice bell pepper into small pieces, chop spinach, slice green onions. If using frozen spinach, thaw and squeeze dry.
  3. Optional: Blend cottage cheese in a blender or food processor for 15-20 seconds until smooth.
  4. In a mixing bowl, whisk together egg whites, blended cottage cheese, salt, pepper, and garlic powder until slightly frothy (about 30 seconds).
  5. Gently fold in bell pepper, spinach, green onions, and crumbled sausage/bacon (if using) with a spatula until evenly distributed.
  6. Pour mixture into prepared muffin cups, filling each about ¾ full. Use a ¼-cup measure for even portions.
  7. Sprinkle shredded cheddar evenly over the tops of each muffin.
  8. Bake for 16-18 minutes, until tops are set and lightly golden, and a toothpick inserted in center comes out clean.
  9. Cool in the pan for 5 minutes, then run a butter knife around edges and transfer to a wire rack. Serve warm or cool completely for storage.

Notes

For best texture, use room temperature egg whites and cottage cheese. Do not overmix the egg whites. If adding high-moisture veggies like zucchini or mushrooms, sauté first to remove excess water. Muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Reheat in a toaster oven or air fryer at 350°F for 5-7 minutes.

Nutrition

Keywords: egg white muffins, high protein breakfast, meal prep breakfast, healthy egg muffins, cottage cheese egg muffins

Find it online: https://sunnysavory.com/easy-high-protein-egg-white-breakfast-muffins-recipe/