YOUR SOLIN GENERATED RECIPE
Baked Egg and Spinach Muffin Cups
Whisked eggs and creamy cottage cheese baked into fluffy muffin cups with vibrant baby spinach and tangy feta for a savory, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
1 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 6-cup muffin tin with avocado oil.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until the mixture is well combined and relatively smooth.
Roughly chop the fresh baby spinach and stir it into the egg mixture along with the sea salt, black pepper, and garlic powder.
Pour the egg and spinach mixture evenly into the 6 prepared muffin wells, filling each about three-quarters of the way to the top.
Crumble the feta cheese evenly over the top of each muffin cup.
Place the tin in the oven and bake for 20-25 minutes, or until the eggs are set in the center and the tops are lightly golden.
Remove from the oven and let the muffin cups cool in the tin for 5 minutes before using a knife to gently loosen the edges and serve.