Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

Enjoy these portable, protein-rich egg and turkey breakfast cups loaded with lean ground turkey, fresh vegetables, and a hint of low-fat cheese. Perfect for making ahead and ideal for a quick, nourishing meal any time of the day.

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NUTRITION

347kcal
Protein
35.2g
Fat
20.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

2 ounces Lean Ground Turkey (approx. 57g)

1 ounce Low-Fat Cheddar Cheese (approx. 28g)

1/2 cup Baby Spinach (15g)

1/4 medium Red Bell Pepper, diced (30g)

1/4 fruit Avocado, diced (50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin with non-stick spray or a small amount of olive oil.

  • 2

    In a bowl, whisk the eggs until well blended. Add salt and pepper to taste.

  • 3

    Stir in ground turkey, chopped baby spinach, diced red bell pepper, and low-fat cheddar cheese into the eggs.

  • 4

    Carefully fold in the diced avocado, taking care not to mash it completely, to maintain its texture.

  • 5

    Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the egg cups are set and lightly golden on top.

  • 7

    Remove from the oven and allow them to cool slightly before enjoying. Store any leftovers in an airtight container in the refrigerator.

Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Make-Ahead Protein-Packed Egg and Turkey Breakfast Cups

Enjoy these portable, protein-rich egg and turkey breakfast cups loaded with lean ground turkey, fresh vegetables, and a hint of low-fat cheese. Perfect for making ahead and ideal for a quick, nourishing meal any time of the day.

NUTRITION

347kcal
Protein
35.2g
Fat
20.7g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

2 ounces Lean Ground Turkey (approx. 57g)

1 ounce Low-Fat Cheddar Cheese (approx. 28g)

1/2 cup Baby Spinach (15g)

1/4 medium Red Bell Pepper, diced (30g)

1/4 fruit Avocado, diced (50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a muffin tin with non-stick spray or a small amount of olive oil.

  • 2

    In a bowl, whisk the eggs until well blended. Add salt and pepper to taste.

  • 3

    Stir in ground turkey, chopped baby spinach, diced red bell pepper, and low-fat cheddar cheese into the eggs.

  • 4

    Carefully fold in the diced avocado, taking care not to mash it completely, to maintain its texture.

  • 5

    Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the egg cups are set and lightly golden on top.

  • 7

    Remove from the oven and allow them to cool slightly before enjoying. Store any leftovers in an airtight container in the refrigerator.