Egg White Muffins Recipe

I always have busy mornings, which is why these meal-prep breakfast muffins from Clean & Delicious on Youtube are such a timesaver for me. I can just make a big batch – and then consume it for the whole week. It’s super easy to make, tastes so delicious, and it’s a grab-and-go recipe! All you would want for breakfast are on these little circles of goodness. What’s more, you can customize it and put veggies and protein of your liking. You can even put fruits if you want to. I like mine with lots of spinach and some bacon bits. Try this recipe today and see for yourself! Watch the video below to learn the full recipe.

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 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder

Directions:

Step 1

Preheat your oven to 300 degrees F. Next, chop 1 cup of spinach, dice 1/2 cup of tomatoes, and dice 1/2 cup of bell pepper. Combine all those together in a large bowl and gently toss them. After this, prepare your muffin tin by generously spraying each cup with some cooking spray. Once done, take the veggie mixture and divide it among all muffin cups. Set them aside.

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Step 2

In a blender, add 2 cups of egg whites, 1/2 cup of cottage cheese, 1/2 tsp of kosher salt, 1/2 tsp of ground black pepper, and 1/2 tsp of garlic powder. Cover it with its lid, and blend them on high for about 45 seconds. Once done, divide the blended egg into the muffin cups. Place them in the preheated 300-degree F oven and bake them for 25 minutes. After baking, let them cool a bit and they will pop right out of the muffin tin.

Egg White Muffins Recipe