YOUR SOLIN GENERATED RECIPE
Zesty Baked Egg and Veggie Muffins
Oven-baked egg muffins packed with vibrant peppers and spinach, featuring a creamy cottage cheese base that creates a light and fluffy texture.
INGREDIENTS
3 large Eggs
0.5 cup Liquid egg whites
0.5 cup Low-fat cottage cheese
1 cup Fresh spinach
0.5 cup Red bell pepper
1 tsp Extra virgin olive oil
1 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Red pepper flakes
PREPARATION
Preheat your oven to 350°F and lightly grease six slots of a standard muffin tin with the extra virgin olive oil.
Finely dice the red bell pepper and roughly chop the fresh spinach into small, uniform pieces.
Place the whole eggs, liquid egg whites, and low-fat cottage cheese into a blender and pulse until the mixture is completely smooth and aerated.
Pour the egg mixture into a medium mixing bowl and stir in the diced peppers, chopped spinach, sea salt, black pepper, garlic powder, and red pepper flakes.
Distribute the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup nearly to the top.
Crumble the feta cheese over the top of each muffin cup to add a savory punch of flavor.
Bake for 22 to 25 minutes or until the muffins have puffed up and the centers are firm to a light touch.
Remove from the oven and let the muffins rest in the pan for 5 minutes before using a silicone spatula to gently pop them out.