Start your day with these white egg muffins with turkey bacon. Easy to make, flavorful, and perfect for a healthy breakfast!
Protein-Packed White Egg Muffins with Turkey Bacon
Starting your morning with a nutritious breakfast is easy with these protein-packed egg white muffins. Made with turkey bacon, egg whites, veggies, and a little cheddar cheese, they’re baked in a muffin tin for a simple, healthy, and filling meal. Plus, they’re portable, perfect for busy mornings when you need breakfast on the go!
White Egg Muffins with Turkey Bacon Ingredients
How To Make White Egg Muffins with Turkey Bacon
1. Preheat the oven to 350°F. Lightly coat a nonstick 12-cup muffin pan with olive oil spray to ensure the muffins don’t stick.
2. Sauté the vegetables. Heat olive oil in a skillet over medium-low heat. Add the diced shallots, scallions, and bell peppers. Cook for 5–6 minutes until tender. Stir in the broccoli and cook for another minute.
3. Prepare the egg mixture. In a large bowl, mix together the egg whites, cottage cheese, garlic powder, and seasoning salt. Add the sautéed vegetables and combine well.
4. Assemble the muffins. Place a half slice of turkey bacon around the edge of each muffin cup. Pour the egg mixture into each cup, filling them about 1/3 full.
5. Add cheese and bake. Sprinkle shredded cheddar cheese over the top of each muffin. Bake in the middle of the oven for approximately 25 minutes, or until the muffins are fully set.
6. Cool and serve. Allow the muffins to cool slightly before removing them from the pan. Enjoy your protein-rich breakfast!
Benefits of This Recipe
Benefits of This Recipe
Tips and Tricks
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce to the egg mixture.
- Make sure to chop your vegetables finely to ensure even cooking in the muffins.
- These egg white muffins can be frozen for up to 3 months. Just thaw and reheat in the microwave for a quick breakfast.
Important Things About This Recipe
- No Sticking: Make sure to generously spray your muffin tin with oil to prevent the egg white muffins from sticking, which can be common with egg-based dishes.
- Customizable: Feel free to swap ingredients, like vegetables or cheese, based on your personal taste. This recipe is versatile!
- Healthy Choice: By using turkey bacon and egg whites, this recipe offers a leaner, healthier take on traditional breakfast muffins without sacrificing flavor.
These protein-packed white egg muffins with turkey bacon are sure to be a hit in your home! Whether you need a quick breakfast, a snack, or a meal on the go, these muffins have you covered.
More Breakfast Recipes
Protein-Packed White Egg Muffins with Turkey Bacon: Healthy Breakfast
Ingredients
- 6 slices uncured turkey bacon from 1 8 oz package, halved
- ▢ 1/2 tablespoon olive oil extra virgin
- ▢ 1 16-ounce carton of egg whites
- ▢ 1/2 cup steamed or frozen chopped broccoli
- ▢ 5.3-ounce container of 2% cottage cheese a little over 1/2 cup
- ▢ 1 medium red or orange bell pepper chopped
- ▢ 1/4 cup shredded sharp cheddar cheese
- ▢ 1/4 cup finely chopped scallions
- ▢ 1/4 cup chopped red onion or shallots
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/4 teaspoon seasoned salt like adobo
- ▢ Nonstick olive oil spray
Instructions
- Preheat the oven to 350°F. Lightly coat a nonstick 12-cup muffin pan with olive oil spray to ensure the muffins don’t stick.
- Sauté the vegetables. Heat olive oil in a skillet over medium-low heat. Add the diced shallots, scallions, and bell peppers. Cook for 5–6 minutes until tender. Stir in the broccoli and cook for another minute.
- Prepare the egg mixture. In a large bowl, mix together the egg whites, cottage cheese, garlic powder, and seasoning salt. Add the sautéed vegetables and combine well.
- Assemble the muffins. Place a half slice of turkey bacon around the edge of each muffin cup. Pour the egg mixture into each cup, filling them about 1/3 full.
- Add cheese and bake. Sprinkle shredded cheddar cheese over the top of each muffin. Bake in the middle of the oven for approximately 25 minutes, or until the muffins are fully set.
- Cool and serve. Allow the muffins to cool slightly before removing them from the pan. Enjoy your protein-rich breakfast!
Notes
- If you don’t have turkey bacon, feel free to substitute with regular bacon or skip it for a vegetarian version.
- These white egg muffins store well in the fridge for up to 4 days, making them great for meal prep!
- Cottage cheese adds a creamy texture and extra protein, but you can swap it for ricotta or leave it out if you prefer.
- Sharp cheddar cheese gives these muffins a nice tang, but feel free to experiment with your favorite cheese.
- Make sure to generously spray your muffin tin with oil to avoid sticking—it’s essential for easy removal!
