YOUR SOLIN GENERATED RECIPE
Baked Eggs with Brown Butter Oats
Savory rolled oats toasted in nutty brown butter and baked with protein-rich eggs and Greek yogurt for a satisfying, golden-crusted breakfast.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.33 cup rolled oats
0.5 tbsp grass-fed butter
0.5 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Place a small oven-safe skillet over medium heat and add the grass-fed butter, whisking occasionally until it foams and develops a nutty, toasted aroma.
Add the rolled oats to the skillet and sauté for 2 minutes until they are golden and fragrant.
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Pour the egg mixture directly into the skillet over the toasted oats, stirring once very gently to distribute.
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are puffed and the center is just set.
Remove from the oven and garnish with freshly chopped chives before serving warm.