YOUR SOLIN GENERATED RECIPE
High-Protein Baked Egg Muffins with Spinach and Feta
Enjoy these savory baked egg muffins bursting with fresh spinach and tangy feta cheese. Perfect for any meal, they offer a satisfying protein boost and a delicious blend of creamy and crisp textures, all baked in a muffin tin for easy portion control.
INGREDIENTS
3 Large Eggs
1/4 cup Liquid Egg Whites
1 cup Fresh Spinach
1/4 cup Crumbled Feta Cheese
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a 6-cup muffin tin with non-stick spray or a little olive oil.
In a bowl, whisk together the eggs and liquid egg whites until well combined.
Add the fresh spinach and crumbled feta cheese to the egg mixture. Season with a pinch of salt and black pepper, stirring gently to evenly distribute the ingredients without over-mixing.
Evenly divide the mixture among the 6 muffin cups, filling each about 3/4 full to allow room for rising.
Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool in the pan for a few minutes before transferring to a plate. Enjoy warm or at room temperature.