YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Cheese Muffins
Oven-baked egg muffins filled with sharp cheddar and vibrant sautéed vegetables for a fluffy, protein-rich breakfast that satisfies every savory craving.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 oz sharp cheddar cheese
0.25 cup plain non-fat Greek yogurt
0.5 cup fresh spinach
0.25 cup red bell pepper
0.5 tsp extra virgin 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 wells of a standard muffin tin with the extra virgin olive oil.
Finely dice the red bell pepper and chop the spinach, then sauté them in a small skillet over medium heat until the vegetables are tender and moisture has evaporated.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and slightly aerated.
Fold the sautéed vegetables, shredded sharp cheddar cheese, sea salt, black pepper, and garlic powder into the egg mixture.
Divide the mixture evenly among the six prepared muffin cups, filling each nearly to the top to allow for a slight rise.
Bake for 20 to 22 minutes until the muffins are set in the center and have developed a light golden hue on the edges.