YOUR SOLIN GENERATED RECIPE
Fluffy Cottage Cheese & Veggie Egg Muffins
Oven-baked eggs and creamy cottage cheese folded with vibrant bell peppers and spinach for a protein-packed, velvety breakfast on the go.
INGREDIENTS
4 large eggs
0.5 cup cottage cheese
0.5 cup red bell pepper
0.5 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with avocado oil.
In a large mixing bowl, whisk the eggs until smooth, then stir in the cottage cheese, sea salt, black pepper, and garlic powder.
Finely chop the red bell pepper and baby spinach, then fold them into the egg mixture until evenly distributed.
Divide the mixture evenly among 6 muffin cups, filling each about three-quarters of the way to the top.
Bake for 20-25 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 release them.