Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

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

Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

Enjoy these light, protein-packed egg muffins featuring the vibrant taste of sun-dried tomatoes and the subtle earthiness of spinach. Perfect for a grab-and-go breakfast or a nourishing lunch or dinner, these muffins balance rich, fluffy eggs with a zesty blend of flavors, making them a delightful addition to your meal plan.

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NUTRITION

370kcal
Protein
34.5g
Fat
22.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/2 cup cooked Fresh Spinach

1/4 cup rehydrated, chopped Sun-Dried Tomatoes

1/4 cup Low-Fat Shredded Cheddar Cheese

1 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.

  • 2

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

  • 3

    Stir in the cooked spinach, chopped sun-dried tomatoes, and shredded cheddar cheese. Season with a pinch of salt and black pepper.

  • 4

    Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

  • 5

    Place the muffin tin in the oven and bake for 18-22 minutes, or until the egg muffins have set and are lightly golden on top.

  • 6

    Remove from the oven, allow to cool slightly, then gently run a knife around each muffin to release them from the tin.

  • 7

    Serve warm or store in an airtight container in the refrigerator for a quick, protein-packed meal on the go.

Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

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

Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Muffins with Spinach and Sun-Dried Tomato

Enjoy these light, protein-packed egg muffins featuring the vibrant taste of sun-dried tomatoes and the subtle earthiness of spinach. Perfect for a grab-and-go breakfast or a nourishing lunch or dinner, these muffins balance rich, fluffy eggs with a zesty blend of flavors, making them a delightful addition to your meal plan.

NUTRITION

370kcal
Protein
34.5g
Fat
22.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/2 cup cooked Fresh Spinach

1/4 cup rehydrated, chopped Sun-Dried Tomatoes

1/4 cup Low-Fat Shredded Cheddar Cheese

1 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin with olive oil.

  • 2

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

  • 3

    Stir in the cooked spinach, chopped sun-dried tomatoes, and shredded cheddar cheese. Season with a pinch of salt and black pepper.

  • 4

    Divide the mixture evenly among the muffin cups, filling each about 3/4 full.

  • 5

    Place the muffin tin in the oven and bake for 18-22 minutes, or until the egg muffins have set and are lightly golden on top.

  • 6

    Remove from the oven, allow to cool slightly, then gently run a knife around each muffin to release them from the tin.

  • 7

    Serve warm or store in an airtight container in the refrigerator for a quick, protein-packed meal on the go.