YOUR SOLIN GENERATED RECIPE
Golden Baked Egg and Cheese Muffins
Protein-packed egg muffins baked with sharp cheddar and vibrant vegetables, creating a fluffy and savory breakfast that melts in your mouth.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1.25 oz sharp cheddar cheese
2 tbsp nonfat Greek yogurt
1 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 a muffin tin with the extra virgin olive oil.
Finely chop the fresh spinach and red bell pepper into small, uniform pieces.
In a large mixing bowl, whisk together the whole eggs, egg whites, and nonfat Greek yogurt until the mixture is smooth and aerated.
Gently fold in the chopped spinach, red bell pepper, shredded sharp cheddar cheese, sea salt, black pepper, and garlic powder.
Divide the egg mixture evenly among 4 to 5 prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes or until the egg muffins have risen and the centers are firm to the touch.
Allow the muffins to cool in the pan for 5 minutes before using a knife to gently release the edges and serving warm.