YOUR SOLIN GENERATED RECIPE
Baked Egg and Spinach Muffin Cups
Whisked eggs and cottage cheese baked into fluffy muffin cups with vibrant spinach and tangy feta for a protein-packed morning bite.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh spinach
0.25 cup crumbled feta cheese
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease six slots of a standard muffin tin with the olive oil.
Finely chop the fresh spinach and divide it equally among the six greased muffin cups.
In a medium bowl, whisk together the eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder until the mixture is well combined.
Carefully pour the egg mixture into the muffin cups over the spinach, filling each cup about three-quarters of the way to the top.
Sprinkle the crumbled feta cheese evenly over the top of each egg cup.
Bake for 22 to 25 minutes until the eggs are firm to the touch and the tops are slightly golden.
Allow the cups to cool for 5 minutes before using a knife to gently loosen the edges and remove them from the tin.