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Easy Protein Egg White Muffins: Best 15-Minute Recipe

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These quick and easy egg white muffins are a meal prep champion, perfect for busy mornings. Made with a secret ingredient—cottage cheese—they’re impossibly fluffy, creamy, and packed with protein.

Ingredients

Scale
  • 1 ½ cups egg whites (about 12 large egg whites)
  • ½ cup small-curd cottage cheese
  • ½ cup shredded cheddar cheese (sharp or mild)
  • ½ cup finely diced bell pepper (any color)
  • 1 cup fresh spinach, roughly chopped
  • 3 tablespoons sliced green onions
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • Olive oil or non-stick spray (for greasing the muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil or non-stick spray.
  2. Finely dice the bell pepper into small, uniform pieces (about ¼-inch cubes). Roughly chop the spinach. Slice the green onions. Set aside.
  3. In a blender or food processor, combine the egg whites and cottage cheese. Blend on high for 20-30 seconds until completely smooth and slightly frothy.
  4. Pour the blended mixture into a large mixing bowl. Add the salt, black pepper, and garlic powder. Whisk gently to combine.
  5. Add the shredded cheddar, diced bell pepper, chopped spinach, and sliced green onions to the bowl. Fold together gently with a spatula until evenly distributed.
  6. Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 12-15 minutes, until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
  8. Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Run a thin spatula or butter knife around the edges of each muffin, then gently lift them out.
  9. Serve warm immediately, or let cool completely on the wire rack before storing.

Notes

Don’t overmix the egg mixture to avoid tough muffins. Let the muffins cool in the pan for 5 minutes before removing to prevent sticking. For best results, use a baking spray with flour. The muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://jollyfork.com/easy-protein-egg-white-muffins-best-15-minute-recipe/