Capsicum, bacon and egg white muffins

These savoury egg muffins are baked with capsicum, broccoli, cottage cheese and a little cheddar.

Makes 12 muffins · about 45 minutes

Ingredients

• 10 mL extra virgin olive oil, plus spray for the tin
• 450 g pasteurised liquid egg whites
• 150 g reduced-fat cottage cheese
• ½ tsp garlic powder
• ¼ tsp seasoned salt
• 40 g finely diced red onion
• 2 spring onions, thinly sliced
• 1 red capsicum, diced
• 70 g steamed broccoli, finely chopped
• 6 thin rashers of short-cut bacon, halved
• 30 g grated tasty cheddar

Method

1. Heat the oven to 180°C conventional or 160°C fan-forced and grease a 12-hole muffin tin well.
2. Soften the red onion, spring onions and capsicum in the oil for about 5 minutes. Stir in the broccoli and take off the heat.
3. Whisk the egg whites with the cottage cheese, garlic powder and seasoned salt, then stir in the vegetables. Lay a piece of bacon around each muffin hole, divide the mixture between them and sprinkle over the cheddar.
4. Bake for about 25 minutes until the centres are fully set and the bacon is cooked. Rest briefly before loosening the edges.

Nutrition is estimated per serve (two muffins) and varies with ingredient brands and portion size. Optional toppings and sides are excluded.