YOUR SOLIN GENERATED RECIPE
Savory Egg and Vegetable Baked Cups
Whisked eggs and egg whites baked with rehydrated soy curls and colorful vegetables into tender, protein-packed cups featuring a savory, golden-brown finish.
INGREDIENTS
2 large eggs
0.13 cup liquid egg whites
0.13 cup dry soy curls
0.5 cup chopped baby spinach
0.25 cup diced red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 tbsp crumbled feta cheese
PREPARATION
Preheat your oven to 350°F (175°C) and generously grease four cups of a standard non-stick muffin tin with a light coating of olive oil.
Place the dry soy curls in a small bowl and cover with warm water for 10 minutes to rehydrate; drain thoroughly and squeeze out all excess moisture before finely chopping them into bite-sized pieces.
Heat the extra virgin olive oil in a small skillet over medium heat and sauté the diced red bell pepper and chopped soy curls for 4 to 5 minutes until the edges are slightly browned and fragrant.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Stir the sautéed pepper and soy curl mixture into the egg base along with the chopped baby spinach, ensuring the vegetables are evenly distributed throughout the liquid.
Divide the egg mixture evenly among the four prepared muffin cups, filling each about three-quarters of the way to the top.
Sprinkle the top of each cup with the crumbled feta cheese to add a tangy, salty finish during the baking process.
Bake for 20 to 22 minutes or until the egg cups are set in the center and have developed a light golden-brown color on top.
Let the cups cool in the pan for 5 minutes before using a silicone spatula to gently release the edges; consume all four cups as a single high-protein breakfast serving.