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High-Protein Egg White Muffins with Turkey Bacon

These High-Protein Egg White Muffins with Turkey Bacon are an easy, filling breakfast option that provides a protein-packed start to your day without the fuss of traditional cooking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups Egg whites Can be from a carton or freshly separated
  • 4 slices Turkey bacon Chopped; can substitute with chicken bacon or lean ham
  • 1 cup Chopped vegetables Spinach, peppers, tomatoes, or other veggies of choice
  • 1/2 cup Shredded cheese Optional; white cheddar melts well
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black pepper Adjust to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, whisk together egg whites.
  3. Add the chopped turkey bacon, vegetables, salt, and pepper to the egg whites. Mix well.
  4. If using, stir in the shredded cheese.
Baking
  1. Pour the mixture into the greased muffin tin, filling each cup about 2/3 full.
  2. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  3. Remove from the oven and let cool slightly before removing the muffins from the tin.

Notes

These muffins can be prepared in advance and stored in the fridge for up to five days. Reheat in the microwave for 15-20 seconds or in the oven for 5-7 minutes at 325°F (165°C).