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Spinach and Mushroom Egg White Muffins with Cottage Cheese

Spinach and Mushroom Egg White Muffins with Cottage Cheese

Breakfast
Prep Time
15min
Cook Time
25min
Servings
3
Calories
180
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Chef's Note

For a time-saving tip, make these muffins on Sunday and refrigerate them for quick breakfasts throughout the week. They reheat beautifully in the microwave for 30-45 seconds. You can also customize the vegetables based on what you have on hand - just make sure to pre-cook any vegetables with high water content.

Tags
breakfast
low-carb
high-protein
meal-prep
egg whites
vegetarian
gluten-free
make-ahead
high-fiber
Ingredients

  • 12 large egg whites

  • 1 cup low-fat cottage cheese

  • 3 cups fresh spinach

  • 8 oz cremini mushrooms

  • 1 medium red bell pepper

  • 3 stalks green onions

  • 2 cloves garlic

  • 1/2 tsp dried thyme

  • 1/4 tsp red pepper flakes

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 spray olive oil cooking spray

Instructions
  • 1

    Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with olive oil cooking spray.

  • 2

    Wash and chop the spinach into small pieces. Clean and slice the mushrooms. Wash, seed, and dice the red bell pepper. Wash and thinly slice the green onions. Mince 2 cloves of garlic.

  • 3

    Heat a non-stick skillet over medium heat and spray with cooking spray. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the sliced mushrooms to the skillet and cook for about 5 minutes until they release their moisture and begin to brown.

  • 5

    Add the chopped spinach to the mushrooms and cook for 2-3 minutes until wilted. Stir in the diced red bell pepper, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes. Cook for 1 minute more. Remove from heat and let cool for 5 minutes.

  • 6

    In a large bowl, whisk together 12 egg whites until slightly frothy.

  • 7

    Fold in 1 cup of cottage cheese, the cooled vegetable mixture, sliced green onions, 1/2 tsp salt, and 1/4 tsp black pepper.

  • 8

    Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

  • 9

    Bake for 20-22 minutes until the egg muffins are set and slightly golden on top.

  • 10

    Let the muffins cool in the tin for 5 minutes before removing. Use a knife to loosen the edges if needed.

  • 11

    Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 4 days.

Nutrition Information (per serving)
180
Calories
26g
Protein
8g
Carbs
3g
Fat
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