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Greatest plates · Breakfast
High Protein Egg White Muffins with Turkey Bacon
Meal-prep these delicious, high-protein egg white muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go.
Serves 6Prep 15 minCook 35 minBreakfastEgg
Containsdairy · egg
Inspired by a recipe from Skinnytaste ↗
Protein 53%Carbs 15%Fat 32%
About 140 kcal a serve — 18 g protein, 5 g carbs, 5 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Prep the tin
175°CPreheat the oven to 175°C. Spray a nonstick 12-cup muffin tin VERY generously with oil so the eggs don't stick.
On the trayAdd →
Sauté the veg
SautéHeat the olive oil in a pan over medium-low heat and sauté the shallots, spring onions and capsicum until tender, 5 to 6 minutes.
Into the panSauté →
5-6 min
Add broccoli
1 minAdd the chopped broccoli and cook 1 more minute, then remove from the heat.
Into the panAdd broccoli →
Make the egg mixture
Mix allIn a large bowl, combine the egg whites, cottage cheese, garlic powder and seasoning salt.
In the bowlCombine →
Stir in the veg
Add the sautéed vegetables to the egg mixture and stir to combine.
Fill the tin
1/3 cup eachLine each muffin cup with a half slice of turkey bacon around the edge, then pour in the egg mixture, about 1/3 cup each.
On the trayLine & fill →
Top and bake
Until setTop each cup with shredded cheese and bake in the centre of the oven about 25 minutes, until set.
In the ovenBake →
25 min · 175°C
Cook's noteSpray the muffin tin very generously and don't fill past a third or they'll overflow.
Estimated per serve
140 kcal · 18 g protein · 5 g carbs · 5 g fatestimates, within ~10%
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