Egg White Muffins


  • 14 egg whites
  • 5 oz plain Greek Yogurt
  • 113 grams (about 1/2 cup) Friendship 1% cottage cheese
  • Broccoli, spinach, mushrooms (or veggies of choice)
  • Sea salt, to taste
  • Minced onion, to taste
  • Black Pepper, to taste
  • Aluminum foil muffin cups



Place aluminum foil muffin cups in muffin tin.  Chop broccoli, spinach and mushrooms and place in the muffin cups.  Mix together the egg whites, greek yogurt, cottage cheese, salt, minced onion and pepper.  Evenly distribute the egg mixture in the 12 muffin cups.  Bake at 350 degrees for 26 – 28 minutes.

Nutritional Information:  Makes 12 servings.  Per 1 serving: Calories 36, Fat 0 g, Carbohydrate 1 g, Protein 7.5 g

Recipe courtesy of Maria DeAquino


  1. Jaime Baetz says

    These are delicious. I actually make them in 2 cup Pyrex dishes and just pop in microwave for breakfast. Easy to prepare and will keep for few days.

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