YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Whisked eggs baked with fresh spinach and tangy feta cheese to create a protein-packed breakfast with a velvety texture that melts in your mouth.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese crumbles
1 cup fresh baby spinach
0.25 cup green onions
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease a silicone muffin tin with the olive oil to ensure the bites pop out easily.
Finely chop the fresh baby spinach and thinly slice the green onions.
In a large mixing bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and aerated.
Season the egg mixture with sea salt, black pepper, and garlic powder, stirring well to distribute the spices.
Fold in the chopped spinach, green onions, and crumbled feta cheese.
Divide the mixture evenly among 6 muffin cups, filling each nearly to the top.
Bake for 22 to 25 minutes until the egg bites have risen and the centers are firm to the touch.
Allow the bites to cool in the pan for 5 minutes before using a rubber spatula to gently release them.