Cottage Cheese Turkey Bacon Egg White Muffins
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Prep Time
10 Minutes -
Cook Time
25 Minutes -
Servings
8
Ingredients
- ½ tsp Olive Oil
- 16 oz Egg Whites
- ½ cup Hiland Dairy Small Curd Cottage Cheese
- ½ tsp Granulated Garlic
- ¼ tsp Table seasoning
- ¼ cup Shallots-chopped
- ¼ cup Green Onion-chopped
- 1 Yellow Bell Pepper-chopped
- 1 cup Kale fresh-chopped
- 6 Turkey Bacon slices-halved
- ½ cup Colby Jack Cheese-shredded
Directions
- Preheat the oven to 350°.
- Spray a nonstick 12 cup muffin pan generously with oil so the eggs don’t stick.
- Sauté the shallots onions and bell pepper over medium low heat until tender, 5 to 6 minutes.
- Add the kale and cook for one more minute.
- Meanwhile, in a large bowl combine the egg white’s, cottage cheese, granulated garlic and seasoning. Add the veggies and mix.
- Line each cup of the muffin tin with a half a slice of Turkey bacon around the edges and pour the egg mixture in. About 1/3 of a cup each.
- Top with shredded cheese and bake in the center of the oven for about 25 minutes until set.
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