YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Spinach Muffins
Whisked eggs and creamy cottage cheese baked with vibrant spinach and salty feta for a savory, protein-packed breakfast that feels light and fluffy.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 oz feta cheese
1 cup fresh spinach
0.25 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 six cups of a standard muffin tin with olive oil.
Finely chop the fresh spinach and the red bell pepper into small, uniform pieces.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is smooth and well combined.
Stir in the chopped spinach, red bell pepper, sea salt, black pepper, and garlic powder.
Divide the egg mixture evenly among the six prepared muffin cups, filling them nearly to the top.
Crumble the feta cheese and sprinkle it evenly over the top of each muffin cup.
Bake for 20 to 25 minutes until the muffins are set in the center and the tops are a beautiful golden brown.
Allow the muffins to cool in the pan for 5 minutes before using a knife to gently loosen the edges and remove them.