Ingredients
Scale
- 8 large egg whites
- 1/4 cup cottage cheese or Greek yogurt (for moisture)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh chives
- 1/8 tsp garlic powder (optional)
- 1 tbsp grated parmesan cheese (optional)
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, whisk egg whites until frothy. Add cottage cheese, salt, pepper, chives, garlic powder, and parmesan (if using). Stir until just combined.
- Pour mixture evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until set and lightly golden on top.
- Cool in pan for 5 minutes, then transfer to a wire rack. Store in fridge for up to 4 days or freeze for up to 1 month.
Notes
- For extra protein, stir in 1/4 cup shredded cooked chicken or crumbled tofu.
- Make it vegan: use chickpea flour (chia egg substitute) and unsweetened almond milk — yields slightly denser bites.
- Bite-sized and portable — perfect for lunchboxes, workouts, or post-yoga recovery.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 2 bites
- Calories: 45 Kcal
- Sugar: 0g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 10mg
