YOUR SOLIN GENERATED RECIPE
Baked Egg and Spinach Muffin Cups
Whisked eggs and lean turkey baked into protein-packed cups with vibrant spinach and tangy feta for a savory, grab-and-go morning meal.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
4 oz ground turkey
1 cup fresh spinach
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with avocado oil.
In a non-stick skillet over medium heat, brown the ground turkey until it is fully cooked and no longer pink.
Roughly chop the fresh spinach and distribute it evenly among the muffin cups along with the cooked turkey.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
Carefully pour the egg mixture into each muffin cup, filling them about three-quarters of the way to the top.
Sprinkle the crumbled feta cheese over the top of each egg cup for a salty finish.
Bake for 20 to 25 minutes until the eggs are set in the center and the edges are slightly golden.
Let the muffin cups cool in the pan for 5 minutes before using a knife to gently release them from the edges.