YOUR SOLIN GENERATED RECIPE
Savory Cottage Cheese Breakfast Muffins
Whisked eggs and cottage cheese baked into fluffy muffins with colorful peppers and spinach for a savory, protein-packed breakfast that feels light yet satisfying.
INGREDIENTS
0.75 cup low-fat cottage cheese
2 large eggs
0.25 cup liquid egg whites
0.33 cup oat flour
0.5 cup chopped fresh spinach
0.25 cup diced red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with the extra virgin olive oil.
In a large mixing bowl, whisk together the large eggs, liquid egg whites, and low-fat cottage cheese until the mixture is well combined.
Add the oat flour, sea salt, black pepper, and garlic powder to the bowl, stirring until a smooth batter forms.
Gently fold in the chopped fresh spinach and diced red bell peppers until they are evenly distributed throughout the batter.
Divide the mixture evenly among six muffin cups, filling each about three-quarters of the way to the top.
Bake for 20 to 25 minutes until the muffins are set, golden on top, and firm to the touch.