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Egg White Veggie Muffins

Fluffy, protein-packed egg white muffins loaded with colorful vegetables. A make-ahead breakfast that stays tender and never rubbery.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 58
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large egg whites about 3/4 cup
  • 1/4 cup low-fat cottage cheese blended smooth
  • 1/4 cup finely chopped bell pepper any color
  • 1/4 cup finely chopped zucchini
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped fresh spinach
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • Nonstick cooking spray

Equipment

  • 12-cup nonstick muffin pan
  • mixing bowl
  • whisk
  • silicone spatula
  • vegetable chopper or knife
  • cutting board
  • measuring cups and spoons
  • oven mitts

Method
 

  1. Preheat your oven to 375°F (190°C). Spray a 6-cup muffin pan (or every other cup of a 12-cup pan) generously with nonstick spray. Set aside.
  2. In a small bowl, whisk the egg whites until frothy, about 30 seconds. This incorporates air for a lighter texture.
  3. Add the blended cottage cheese, salt, black pepper, and garlic powder. Whisk until fully combined. The cottage cheese adds moisture and protein without deflating the whites.
  4. Fold in the chopped bell pepper, zucchini, red onion, and spinach with a silicone spatula. Stir gently to distribute evenly.
  5. Divide the mixture evenly among the 6 prepared muffin cups, filling each about 3/4 full. The batter will look thin — that's correct.
  6. Bake for 16-18 minutes, until the tops are set and lightly golden, and a toothpick inserted into the center comes out clean. The edges will pull away slightly from the pan.
  7. Let the muffins cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Storage: Refrigerate cooled muffins in an airtight container for up to 4 days. Reheat in a 350°F oven for 5 minutes or microwave for 20-30 seconds. Freeze for up to 2 months; thaw overnight in the fridge. Substitutions: Swap cottage cheese with plain Greek yogurt for a tangier flavor. Use any finely chopped veggies — mushrooms, broccoli, or tomatoes work well (pat tomatoes dry to avoid excess moisture). For a dairy-free version, omit cottage cheese and add 1 tablespoon nutritional yeast plus 1 tablespoon water. Common allergens: eggs, dairy (cottage cheese). Handle hot pan with oven mitts. Use a sharp knife for chopping vegetables. Internal temperature for egg dishes should reach 160°F.