YOUR SOLIN GENERATED RECIPE
Baked Egg and Cheese Bites
Whisked eggs and creamy cottage cheese baked into fluffy, protein-packed bites with vibrant bell peppers and sharp cheddar for a savory, melt-in-your-mouth texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.25 cup shredded sharp cheddar cheese
0.5 cup fresh spinach
0.25 cup red bell pepper
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 silicone muffin tin with avocado oil.
Place the eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a blender and process until completely smooth and aerated.
Finely chop the spinach and dice the red bell pepper into small pieces.
Distribute the spinach and bell peppers evenly among 6 muffin cups.
Pour the blended egg mixture over the vegetables, filling each cup about three-quarters of the way to the top.
Sprinkle the shredded sharp cheddar cheese over the top of each egg bite.
Place the muffin tin inside a larger baking dish and fill the larger dish with 1 inch of hot water to create a steam bath, ensuring a velvety texture.
Bake for 20 to 25 minutes or until the centers are set and no longer jiggly.
Remove from the oven and let the bites cool in the tin for 5 minutes before gently popping them out to serve.