Baked Egg, Potato, and Veggie Muffins

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

Baked Egg, Potato, and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Baked Egg, Potato, and Veggie Muffins

Enjoy these savory and nutrient-packed baked muffins that combine the richness of eggs, the hearty goodness of potatoes, and the freshness of colorful vegetables. Baked to perfection, these muffins are versatile enough for any meal of the day, offering a satisfying blend of textures and flavors that make them perfect for on-the-go eating or a comforting sit-down meal.

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NUTRITION

471kcal
Protein
44g
Fat
19.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 Egg Whites

1 medium Potato

1/2 cup diced Red Bell Pepper

1 cup Spinach

1/4 small Onion, diced

1/4 cup shredded Low-Fat Cheddar Cheese

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    Peel and dice the potato into small cubes. Parboil or microwave the potato cubes for 3-4 minutes until just tender. Drain and set aside.

  • 3

    Dice the red bell pepper and onion. Roughly chop the spinach.

  • 4

    In a medium bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 5

    Gently fold in the parboiled potato cubes, diced bell pepper, chopped spinach, and diced onion. Season with a pinch of salt and black pepper.

  • 6

    Pour the mixture evenly into the prepared muffin tins, filling each about 3/4 full.

  • 7

    Sprinkle the shredded low-fat cheddar cheese evenly over the top of each muffin.

  • 8

    Bake in the preheated oven for 18-22 minutes or until the egg muffins have set and a toothpick inserted in the center comes out clean.

  • 9

    Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store in an airtight container in the refrigerator for a quick, healthy meal.

Baked Egg, Potato, and Veggie Muffins

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

Baked Egg, Potato, and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Baked Egg, Potato, and Veggie Muffins

Enjoy these savory and nutrient-packed baked muffins that combine the richness of eggs, the hearty goodness of potatoes, and the freshness of colorful vegetables. Baked to perfection, these muffins are versatile enough for any meal of the day, offering a satisfying blend of textures and flavors that make them perfect for on-the-go eating or a comforting sit-down meal.

NUTRITION

471kcal
Protein
44g
Fat
19.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 Egg Whites

1 medium Potato

1/2 cup diced Red Bell Pepper

1 cup Spinach

1/4 small Onion, diced

1/4 cup shredded Low-Fat Cheddar Cheese

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    Peel and dice the potato into small cubes. Parboil or microwave the potato cubes for 3-4 minutes until just tender. Drain and set aside.

  • 3

    Dice the red bell pepper and onion. Roughly chop the spinach.

  • 4

    In a medium bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 5

    Gently fold in the parboiled potato cubes, diced bell pepper, chopped spinach, and diced onion. Season with a pinch of salt and black pepper.

  • 6

    Pour the mixture evenly into the prepared muffin tins, filling each about 3/4 full.

  • 7

    Sprinkle the shredded low-fat cheddar cheese evenly over the top of each muffin.

  • 8

    Bake in the preheated oven for 18-22 minutes or until the egg muffins have set and a toothpick inserted in the center comes out clean.

  • 9

    Allow the muffins to cool slightly before removing them from the tin. Enjoy warm or store in an airtight container in the refrigerator for a quick, healthy meal.