YOUR SOLIN GENERATED RECIPE
Protein-Packed Egg Muffin Cups with Spinach
Delight in these portable, protein-packed egg muffin cups loaded with fresh spinach, bright red bell pepper, and a hint of low-fat cheddar. Each muffin cup bursts with flavor and is perfectly portioned to keep you energized all day, whether as a quick breakfast, a satisfying lunch, or an easy dinner.
INGREDIENTS
4 large whole eggs
2 large egg whites
1/4 cup low-fat shredded cheddar cheese
1 cup fresh spinach
1/4 cup diced red bell pepper
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a muffin tin with non-stick spray or a small amount of olive oil.
In a mixing bowl, whisk the 4 whole eggs and 2 egg whites until nicely combined. Season with a pinch of salt and pepper.
Gently fold in the fresh spinach and diced red bell pepper until evenly distributed in the egg mixture.
Spoon the mixture evenly into the muffin tin cups. Top each cup with a light sprinkle of low-fat shredded cheddar cheese.
Bake in the preheated oven for 18-20 minutes, or until the egg muffins have set and the tops are slightly golden.
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm for a delicious, protein-packed meal.