YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Cheese Muffins
Whisked eggs and creamy cottage cheese baked into fluffy muffins with sharp cheddar and vibrant spinach for a savory, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 cup fresh baby spinach
0.25 cup red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard 6-cup muffin tin with avocado oil.
Finely chop the fresh baby spinach and red bell pepper into small, uniform pieces.
In a blender, combine the eggs, liquid egg whites, and cottage cheese, pulsing until the mixture is completely smooth and airy.
Pour the egg mixture into a medium bowl and stir in the chopped spinach, bell pepper, sea salt, black pepper, and garlic powder.
Divide the mixture evenly among the 6 prepared muffin cups, filling them nearly to the top.
Sprinkle the shredded sharp cheddar cheese over the top of each muffin cup for a golden, melty finish.
Bake for 22-25 minutes until the muffins have risen and the centers are set and firm to the touch.
Allow the muffins to cool in the pan for 5 minutes before using a thin knife to gently release the edges and serve.