Cottage Cheese Turkey Bacon Egg White Muffins – Hiland Dairy

Cottage Cheese Turkey Bacon Egg White Muffins

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Print Recipe
  • Prep Time
    10 Minutes

  • Cook Time
    25 Minutes

  • Servings


  • 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


  • 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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