YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Cheese Muffins
Fluffy eggs baked with sharp cheddar and vibrant sautéed vegetables for a savory, melt-in-your-mouth breakfast that keeps you satisfied all morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1.5 oz sharp cheddar cheese
1 cup baby spinach
0.5 cup red bell pepper
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with olive oil.
Finely dice the red bell pepper and roughly chop the baby spinach.
In a small skillet over medium heat, sauté the bell pepper and spinach in olive oil until softened and the spinach is wilted.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and aerated.
Stir in the sea salt, black pepper, garlic powder, and shredded cheddar cheese.
Divide the sautéed vegetables evenly among six muffin cups.
Pour the egg mixture over the vegetables in each cup, filling them about three-quarters of the way to the top.
Bake for 20-25 minutes until the muffins are set in the center and the tops are a beautiful golden brown.
Let the muffins cool in the tin for 5 minutes before gently removing them with a silicone spatula.