YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Oven-baked egg bites whisked with creamy Greek yogurt and folded with savory feta and vibrant spinach for a silky, protein-packed start to your day.
INGREDIENTS
2 large Eggs
0.25 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
0.75 oz Feta cheese
1 cup Fresh spinach
0.25 cup Red bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a silicone muffin tin with avocado oil to ensure the bites pop out easily.
Finely chop the fresh spinach and red bell pepper into small, uniform pieces to ensure even distribution in every bite.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and slightly aerated.
Whisk in the sea salt, black pepper, and garlic powder until the seasonings are well incorporated.
Distribute the chopped spinach, red bell pepper, and crumbled feta cheese evenly across 6 cups of the muffin tin.
Pour the egg and yogurt mixture over the vegetables and cheese, filling each cup about three-quarters of the way to the top.
Place the muffin tin on a baking sheet for stability and bake for 22-25 minutes until the egg bites are set in the center and slightly golden on top.
Remove from the oven and let the bites cool in the tin for at least 5 minutes before gently removing them from the silicone mold.