YOUR SOLIN GENERATED RECIPE
Fluffy Cheesy Egg White Muffins
Whisked egg whites and cottage cheese baked into airy muffins with sharp cheddar and vibrant spinach for a savory, velvety bite.
INGREDIENTS
1 cup egg whites
2 large eggs
0.5 cup cottage cheese
0.75 oz sharp cheddar cheese
1 cup 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 olive oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with the olive oil.
Finely chop the baby spinach and dice the red bell pepper into small, uniform pieces.
In a large mixing bowl, whisk together the egg whites, whole eggs, cottage cheese, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Stir the chopped spinach, diced bell peppers, and shredded sharp cheddar cheese into the egg mixture.
Distribute the mixture evenly among 6 to 8 muffin cups, filling each about three-quarters of the way to the top.
Bake for 20 to 25 minutes, or until the muffins are set in the center and slightly golden on the edges.
Allow the muffins to cool in the pan for 5 minutes before using a silicone spatula to gently pop them out and serve.