YOUR SOLIN GENERATED RECIPE
Baked Egg and Spinach Muffin Cups
Fluffy egg whites and whole eggs baked into savory cups with vibrant spinach and peppers, creating a protein-packed breakfast with a silky, custard-like texture.
INGREDIENTS
2 large Eggs
0.5 cup liquid Egg whites
0.5 cup non-fat Cottage cheese
2 cups fresh Spinach
0.5 cup red Bell pepper
0.25 cup yellow Onion
1 tbsp Nutritional yeast
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 grease a standard 12-slot muffin tin with the avocado oil.
Finely chop the fresh spinach, red bell pepper, and yellow onion into small, uniform pieces.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat cottage cheese until the mixture is well combined and relatively smooth.
Fold in the chopped spinach, bell peppers, onions, nutritional yeast, sea salt, black pepper, and garlic powder.
Carefully pour the egg mixture into the prepared muffin tin, filling each slot about three-quarters of the way to the top.
Bake for 20 to 25 minutes, or until the egg cups have risen and the centers are firm to the touch.
Remove from the oven and allow the cups to cool in the pan for 5 minutes before using a silicone spatula to gently pop them out.