YOUR SOLIN GENERATED RECIPE
Baked Egg and Chicken Cups with Berries
Protein-rich egg cups baked with savory chicken and mild spinach, served alongside a refreshing bowl of sweet, juicy mixed berries.
INGREDIENTS
2 large eggs
0.25 cup egg whites
1.5 oz cooked chicken breast
1 cup baby spinach
0.25 cup red bell pepper
1 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cup mixed berries
PREPARATION
Preheat your oven to 350°F and lightly grease a muffin tin using a small amount of the olive oil.
Finely dice the cooked chicken breast and chop the baby spinach and red bell pepper into small pieces.
Heat the remaining olive oil in a small skillet over medium heat and sauté the spinach and peppers for 2 minutes until just tender.
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is frothy.
Stir the diced chicken and the sautéed vegetables into the egg mixture until evenly distributed.
Pour the mixture into four prepared muffin cups, filling them nearly to the top.
Bake for 20 to 22 minutes, or until the eggs are set in the center and the tops are slightly golden.
Remove from the oven and let cool for a few minutes before popping the cups out of the tin.
Serve the warm egg and chicken cups immediately with a side of fresh mixed berries.