YOUR SOLIN GENERATED RECIPE
Pumpkin Cottage Cheese Egg Muffins
Oven-baked egg muffins whisked with creamy cottage cheese and earthy pumpkin puree, finished with a sprinkle of crunchy pepitas.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.5 cup pumpkin puree
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tbsp raw pepitas
1 cup baby spinach
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with the extra virgin olive oil.
In a large mixing bowl, whisk together the large eggs, liquid egg whites, cottage cheese, and pumpkin puree until the mixture is smooth and well-blended.
Finely chop the baby spinach and fold it into the egg mixture along with the sea salt, black pepper, and garlic powder.
Distribute the batter evenly among six muffin cups, filling each about three-quarters of the way to the top.
Sprinkle the raw pepitas over the top of each muffin for an added layer of texture.
Bake for 22 to 25 minutes, or until the muffins have puffed up and the centers are firm to the touch.
Allow the muffins to cool in the pan for at least 5 minutes before using a knife to gently release them from the edges.