YOUR SOLIN GENERATED RECIPE
Starbucks-Style Protein Breakfast Order
Velvety sous-vide style egg bites baked with sharp cheddar and fresh spinach, paired with a crisp, refreshing cold brew coffee splashed with almond milk.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.5 cup low-fat cottage cheese
1 tbsp shredded sharp cheddar cheese
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
16 oz cold brew coffee
0.25 cup unsweetened almond milk
1 tsp monk fruit sweetener
PREPARATION
Preheat your oven to 300°F and place a baking pan filled with 1 inch of water on the bottom rack to create a steam-filled environment.
Place the whole eggs, egg whites, cottage cheese, sea salt, and black pepper into a high-speed blender and process until the mixture is completely smooth and airy.
Finely chop the fresh baby spinach and distribute it evenly among 6 cups of a silicone muffin tray, followed by a sprinkle of shredded cheddar in each.
Pour the blended egg mixture into the muffin cups, filling them nearly to the top to ensure a plump, coffee-shop style finish.
Place the silicone tray on the middle oven rack and bake for 30 to 35 minutes, or until the egg bites are set but still have a slight, delicate jiggle in the center.
While the bites are baking, prepare the coffee by filling a large glass with ice and pouring in the cold brew coffee.
Stir in the unsweetened almond milk and monk fruit sweetener until the coffee is lightened and perfectly balanced.
Allow the egg bites to cool for 5 minutes before gently popping them out of the silicone mold and serving them alongside your chilled coffee.