YOUR SOLIN GENERATED RECIPE
Baked Eggs with Bacon and Bell Peppers
Savory eggs baked with creamy cottage cheese and crispy bacon, served over a bed of peppery arugula for a vibrant and satisfying breakfast.
INGREDIENTS
3 large eggs
0.5 cup low-fat cottage cheese
1 slice nitrate-free bacon
0.13 cup shredded cheddar jack cheese
0.5 cup diced bell peppers
1 cup fresh arugula
0.13 tsp sea salt
0.13 tsp black pepper
0 tsp avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the avocado oil.
In a medium skillet over medium heat, cook the bacon until crispy, then remove to a paper towel and crumble into small pieces once cooled.
In the same skillet, using the remaining bacon fat, sauté the diced bell peppers for 3 to 4 minutes until they are slightly softened and fragrant.
In a medium mixing bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until the mixture is well combined and the cottage cheese is evenly distributed.
Stir the crumbled bacon and sautéed bell peppers into the egg mixture, then pour everything into the prepared baking dish.
Sprinkle the shredded cheddar jack cheese evenly over the top.
Bake for 20 to 25 minutes, or until the center is set and the cheese on top has turned a light golden brown.
Remove from the oven and let it rest for 2 minutes before serving over a fresh bed of arugula.