Fluffy Veggie Egg Bake Muffins

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

Fluffy Veggie Egg Bake Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie Egg Bake Muffins

Enjoy these light and fluffy egg bake muffins filled with a colorful medley of fresh veggies and lean turkey sausage, all brought together with a sprinkle of low-fat cheddar. Perfect for a quick meal that delights your taste buds while fueling your day with balanced protein and nutrients.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
40.5g
Fat
16.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g)

2 Egg Whites (~66g)

1/4 cup shredded Low-Fat Cheddar Cheese (~28g)

2 ounces Lean Turkey Sausage (~56g)

1 cup raw Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Tomato (40g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F and prepare a muffin tin by lightly greasing it or lining with silicone muffin cups.

  • 2

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the shredded low-fat cheddar cheese and mix in the diced lean turkey sausage evenly.

  • 4

    Fold in the fresh spinach, diced red bell pepper, and diced tomato, ensuring the vegetables are well distributed throughout the mixture.

  • 5

    Pour the egg and veggie mixture evenly into the prepared muffin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the muffins are puffed up and set in the center.

  • 7

    Remove from the oven and let cool in the pan for a few minutes before transferring to a cooling rack.

  • 8

    Enjoy warm or at room temperature for a protein-packed meal on the go.

Fluffy Veggie Egg Bake Muffins

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

Fluffy Veggie Egg Bake Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Veggie Egg Bake Muffins

Enjoy these light and fluffy egg bake muffins filled with a colorful medley of fresh veggies and lean turkey sausage, all brought together with a sprinkle of low-fat cheddar. Perfect for a quick meal that delights your taste buds while fueling your day with balanced protein and nutrients.

NUTRITION

335kcal
Protein
40.5g
Fat
16.4g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g)

2 Egg Whites (~66g)

1/4 cup shredded Low-Fat Cheddar Cheese (~28g)

2 ounces Lean Turkey Sausage (~56g)

1 cup raw Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup diced Tomato (40g)

PREPARATION

  • 1

    Preheat your oven to 375°F and prepare a muffin tin by lightly greasing it or lining with silicone muffin cups.

  • 2

    In a medium bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the shredded low-fat cheddar cheese and mix in the diced lean turkey sausage evenly.

  • 4

    Fold in the fresh spinach, diced red bell pepper, and diced tomato, ensuring the vegetables are well distributed throughout the mixture.

  • 5

    Pour the egg and veggie mixture evenly into the prepared muffin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the muffins are puffed up and set in the center.

  • 7

    Remove from the oven and let cool in the pan for a few minutes before transferring to a cooling rack.

  • 8

    Enjoy warm or at room temperature for a protein-packed meal on the go.