YOUR SOLIN GENERATED RECIPE
High-Protein Baked Egg and Veggie Muffins
Whisked eggs and cottage cheese baked with sautéed peppers and spinach for a protein-packed, savory breakfast that stays moist and fluffy.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup low-fat cottage cheese
0.5 tbsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup red bell pepper
0.25 cup yellow onion
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 a standard 6-cup muffin tin with a small amount of oil.
Finely dice the red bell pepper and yellow onion, and roughly chop the fresh baby spinach into smaller pieces.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced peppers and onions for 4-5 minutes until softened.
Add the chopped spinach to the skillet and stir for 1 minute until just wilted, then remove from heat to cool slightly.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, cottage cheese, sea salt, black pepper, and garlic powder until well combined.
Stir the sautéed vegetable mixture into the egg base until evenly distributed.
Pour the mixture into the prepared muffin tin, filling each cup nearly to the top.
Bake for 22-25 minutes or until the muffins have risen and the centers are firm to the touch.
Allow the muffins to cool in the pan for 5 minutes before using a knife to gently loosen the edges and remove them.