YOUR SOLIN GENERATED RECIPE
Baked Egg and Cheese Muffins
Whisked eggs and cottage cheese baked into fluffy muffins with savory ground turkey and sharp cheddar for a protein-packed, golden-brown start to your morning.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
2 oz ground turkey
0.5 cup baby spinach
0.25 cup red bell pepper
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin with avocado oil.
In a skillet over medium heat, cook the ground turkey until fully browned and crumbled, then set aside to cool slightly.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is well combined and smooth.
Fold in the cooked ground turkey, chopped baby spinach, and diced red bell pepper.
Season the mixture with sea salt, black pepper, and garlic powder, stirring to distribute the spices evenly.
Divide the egg mixture evenly among six muffin cups, filling them about three-quarters full.
Sprinkle the shredded sharp cheddar cheese over the top of each muffin cup.
Bake for 20 to 25 minutes until the eggs are set and the tops are slightly puffed and golden.
Allow the muffins to cool in the pan for 5 minutes before removing them with a silicone spatula.