Recipe of the Week

Egg White Muffins with Turkey Bacon, Cottage Cheese, and Veggies

Meal prep these delicious, high-protein Egg White Muffins with turkey bacon, cottage cheese, and veggies for a quick breakfast on the go!

Yields: 6 servings

Serving Size: 2 muffins

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Ingredients

• 1/2 tablespoon extra virgin olive oil

• 16 ounce carton egg whites

• 5.3 ounce container 2% cottage cheese (a little over 1/2 cup)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon seasoning salt (like adobo)

• 1/4 cup chopped shallots or red onion

• 1/4 cup chopped scallions

• 1 medium orange or red bell pepper (chopped)

• 1/2 cup chopped steamed broccoli or frozen

• 6 slices Applegate uncured turkey bacon (cut in half (from 1 8 oz package))

• 1/4 cup sharp shredded cheddar cheese

• olive oil spray

Instructions

• Preheat the oven to 350F. Spray a nonstick 12 cup muffin tin VERY generously with oil so the eggs don't stick.

• Sautéed the shallots, scallions and bell pepper in oil over medium-low heat, cook until tender, 5 to 6 minutes.

• Add the broccoli and cook 1 more minute.

• Meanwhile, in a large bowl combine the egg whites, cottage cheese, garlic powder and seasoning salt.

• Add the veggies and mix.

• Using 12 cup muffin tin, line each cup with a half slice turkey bacon around the edges and pour in the egg mixture, about 1/3 cup each.

• Top with the shredded cheese and bake in the center of the oven about 25 minutes, until set.

  
  

Nutrition

Serving: 2muffins, Calories: 144kcal, Carbohydrates: 4.5g, Protein: 20g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 33mg, Sodium: 502mg, Fiber: 1g, Sugar: 2g

- WW Points: 2