YOUR SOLIN GENERATED RECIPE
Sausage and Spinach Egg Bites
Protein-packed egg bites baked with savory turkey sausage and fresh spinach, offering a velvety texture and a hint of warmth from crushed red pepper.
INGREDIENTS
6 oz ground turkey sausage
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup fresh baby spinach
0.25 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.13 tsp red pepper flakes
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a standard 12-cup silicone muffin tin with olive oil spray.
Finely dice the yellow onion and roughly chop the fresh baby spinach.
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and ground turkey sausage, breaking the meat apart with a spatula until fully browned and cooked through.
Add the chopped spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the pan from the heat to cool slightly.
In a blender, combine the large eggs, liquid egg whites, cottage cheese, sea salt, black pepper, garlic powder, and red pepper flakes. Blend on high for 30 seconds until the mixture is completely smooth and aerated.
Evenly distribute the cooked sausage and spinach mixture into 8 to 10 of the muffin cups.
Pour the blended egg mixture over the sausage and spinach in each cup, filling them about three-quarters of the way to the top.
Bake for 20-25 minutes, or until the egg bites are set in the center and slightly golden on the edges.
Allow the bites to cool in the tin for 5 minutes before gently popping them out to serve.