YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Cheese Cups
Baked egg and sharp cheddar cups whisked into a fluffy texture with vibrant bell peppers and tender spinach for a protein-packed, savory morning bite.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1.5 oz sharp cheddar cheese
0.5 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 olive oil.
In a large mixing bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.
Finely chop the baby spinach and red bell pepper, then distribute them evenly among six muffin cups.
Sprinkle the shredded sharp cheddar cheese over the vegetables in each cup.
Pour the egg mixture into the muffin cups, filling each about three-quarters of the way to allow for rising.
Bake for 20-25 minutes until the eggs are set and the tops are a beautiful golden brown.
Let the cups cool for 5 minutes before using a knife to gently release them from the tin.