Bell Pepper and Cheese Egg Muffins
10min
20min
1
311
Chef's Note
For meal prep, make a double or triple batch and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds. The cottage cheese adds extra protein while keeping the muffins moist, and using mostly egg whites helps keep the fat content low while maintaining a high protein count.
Tags
Ingredients
1 cup egg whites
1 large whole egg
1/2 medium red bell pepper
1/4 medium green bell pepper
1/4 cup reduced-fat cheddar cheese
2 tablespoons cottage cheese
1 stalk green onion
1/2 cup fresh spinach
1/4 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1 spray cooking spray
Instructions
- 1
Preheat the oven to 375°F (190°C). Spray a 6-cup muffin tin with cooking spray.
- 2
Dice 1/2 medium red bell pepper and 1/4 medium green bell pepper into small pieces.
- 3
Finely chop 1 stalk of green onion and roughly chop 1/2 cup of fresh spinach.
- 4
In a medium bowl, whisk together 1 cup of egg whites and 1 large whole egg until well combined.
- 5
Add 1/4 teaspoon garlic powder, 1/8 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to the egg mixture and whisk to combine.
- 6
Fold in the diced bell peppers, chopped green onion, and spinach.
- 7
Gently stir in 2 tablespoons of cottage cheese and 2 tablespoons of the reduced-fat cheddar cheese, reserving the remaining 2 tablespoons of cheddar for topping.
- 8
Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
- 9
Sprinkle the remaining 2 tablespoons of reduced-fat cheddar cheese on top of the muffins.
- 10
Bake for 18-20 minutes, until the egg muffins are set and slightly puffed.
- 11
Allow to cool for 5 minutes before carefully removing from the muffin tin using a knife to loosen the edges if necessary.
- 12
Serve warm (all 6 muffins constitute 1 serving).
Nutrition Information (per serving)
311
39g
16g
10g
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