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Spring-Ready Protein Egg White Muffins

Spring-ready protein egg white breakfast muffins - featured image
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Fluffy, protein-packed egg white muffins loaded with fresh spring vegetables and cottage cheese for a creamy texture. Perfect for make-ahead breakfasts or on-the-go mornings.

Ingredients

Scale
  • 8 large egg whites (about 1 cup)
  • 1/2 cup cottage cheese (small curd)
  • 1/4 cup milk (dairy, almond, or oat)
  • 1/2 cup chopped spring vegetables (asparagus, spinach, peas, or zucchini)
  • 1/4 cup finely chopped onion (red or yellow)
  • 1/4 cup shredded cheese (cheddar, mozzarella, or feta, optional)
  • 1 tablespoon fresh chives or parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • Cooking spray or oil (for greasing)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray.
  2. Chop spring vegetables into small, uniform pieces. Finely dice onion and chop fresh herbs.
  3. Heat a small sauté pan over medium heat with a splash of water or 1 teaspoon olive oil. Add onion and cook 2 minutes until translucent. Add spring vegetables and cook 2-3 minutes until just tender. Remove from heat and let cool slightly.
  4. In a blender, combine egg whites, cottage cheese, milk, salt, pepper, and garlic powder. Blend on high for 30 seconds until smooth and frothy.
  5. Pour blended egg mixture into a large bowl. Add sautéed vegetables, shredded cheese (if using), and fresh herbs. Gently fold together with a spatula until evenly distributed.
  6. Pour batter into prepared muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, until set in the center and lightly golden on top. A toothpick inserted in the center should come out clean.
  8. Let muffins cool in the pan for 5 minutes. Run a thin knife around edges to loosen, then transfer to a cooling rack.

Notes

For best results, use room temperature egg whites. Sauté vegetables first to remove excess moisture and prevent soggy muffins. Blend cottage cheese completely for a smooth texture. Let muffins cool exactly 5 minutes before removing from pan. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: egg white muffins, protein breakfast, spring vegetables, healthy breakfast, meal prep, low carb, gluten free

Find it online: https://lumalunch.com/spring-ready-protein-egg-white-muffins-easy-healthy-breakfast/