YOUR SOLIN GENERATED RECIPE
Baked Eggs and Cheddar Muffins
Whisked eggs and egg whites baked with sharp cheddar and crisp bell peppers for a savory, protein-packed bite.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1.5 oz sharp cheddar 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
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with avocado oil.
Finely chop the fresh spinach and small-dice the red bell pepper into uniform pieces.
In a large mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is frothy and well combined.
Fold the chopped spinach, diced bell peppers, and shredded sharp cheddar cheese into the egg mixture.
Carefully pour the egg mixture into 6 of the muffin cups, filling each one about three-quarters of the way to the top.
Bake for 20 to 25 minutes, or until the muffins have risen and the centers are firm to the touch.
Remove from the oven and let the muffins cool in the tin for 5 minutes before using a silicone spatula to gently pop them out.