YOUR SOLIN GENERATED RECIPE
Egg White & Roasted Red Pepper Bites
Velvety egg whites and creamy cottage cheese baked with smoky roasted red peppers and fresh spinach for a protein-packed, melt-in-your-mouth breakfast.
INGREDIENTS
0.5 cup liquid egg whites
1 cup low-fat cottage cheese
0.5 oz Monterey Jack cheese
0.5 cup roasted red peppers
1 cup fresh spinach
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tbsp extra virgin olive oil
PREPARATION
Preheat your oven to 300°F (150°C) and lightly grease a silicone muffin pan with the extra virgin olive oil.
In a high-speed blender, combine the liquid egg whites, low-fat cottage cheese, sea salt, black pepper, and garlic powder.
Blend on high for 30-45 seconds until the mixture is completely smooth and aerated.
Finely chop the roasted red peppers and fresh spinach, then shred the Monterey Jack cheese.
Stir the peppers, spinach, and cheese into the egg mixture by hand until evenly distributed.
Divide the mixture among the muffin cups, filling each nearly to the top.
Place the muffin pan inside a larger roasting pan and fill the roasting pan with 1 inch of hot water to create a steam bath.
Bake for 30 to 35 minutes, or until the egg bites are set in the center and slightly firm to the touch.
Remove from the oven and let the bites cool in the pan for 5 minutes before gently popping them out of the silicone mold.