YOUR SOLIN GENERATED RECIPE
Baked Egg and Cheese Muffins
Protein-packed egg muffins baked until fluffy and golden, featuring a creamy blend of melted cheddar and smooth cottage cheese.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup low-fat cottage cheese
0.25 cup shredded sharp cheddar cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with the olive oil.
In a high-speed blender, combine the whole eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder.
Blend on high for 20 seconds until the mixture is completely smooth and slightly frothy, which ensures a light texture for picky eaters.
Divide the egg mixture evenly among 6 muffin cups, filling each about three-quarters of the way to the top.
Sprinkle the shredded sharp cheddar cheese evenly over the top of each egg cup.
Bake for 20 to 25 minutes, or until the muffins have risen and the centers are firm to the touch.
Allow the muffins to cool in the pan for 5 minutes before using a silicone spatula to gently pop them out and serve.