Easy Protein Egg White Muffins

  • Servings: 8 servings (8 muffins)
  • Prep Time: 0m
  • Cook Time: 0m
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“These are awesome for some added protein to your breakfast, and for those who have not too much time on their hands to prepare a healthy breakfast. You can store these in your fridge for about 5 to 6 days.”


7 ounces low-fat cottage cheese

4 egg whites, lightly beaten

2 eggs

1 tablespoon whole wheat flour

1 teaspoon baking powder

ground black pepper to taste

1 pinch chili powder, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix cottage cheese, egg whites, eggs, flour, baking powder, pepper, and chili powder together in a bowl. Divide mixture between 8 to 10 silicone or aluminum muffin cups.
  3. Bake in the preheated oven until dark golden brown, 25 to 30 minutes.
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