Baked Egg White Muffins with Cottage Cheese

🧂 Ingredients

• 1 cup baby spinach

  chopped
• 1/2 cup diced bell peppers
• 1/2 cup baby tomatoes

  diced
• 2 cups egg whites
• 1/2 cup cottage cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

• 1 Pre-heat oven to 300ºF. Coat a 12-cup muffin tray with cooking spray. Combine
  all prepared veggies in a medium mixing bowl and then evenly divide the veggie
  mixture among the 12 muffin cups.
• 2 Combine egg whites, cottage cheese, salt, pepper and garlic powder in a blender
  and blend until light and frothy.
• 3 Pour the egg mixture over the veggies, again, doing your best to divide the eggs
  as evenly as possible among all 12 muffin cups.
• 4 Place tray in the oven and bake for 25 minutes or until the eggs have fluffed up
  and are cooked through.
• 5 Cool before removing from the pan. They should pop out easily if you greased
  your pan really well. Serve immediately or pop into the fridge or freezer. To
  re-heat, microwave the muffins for 45-60 seconds or until thawed. Enjoy!

Nutrition Info