Fluffy Baked Egg and Spinach Muffins

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

Fluffy Baked Egg and Spinach Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Spinach Muffins

Enjoy these light and fluffy baked egg muffins loaded with fresh spinach, red bell pepper, and a touch of onion. Perfect for any meal, these muffins offer a protein-packed start to your day and can be easily enjoyed on the go. Their airy texture and fresh, savory flavors make them a delicious, versatile addition to your meal plan.

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NUTRITION

466kcal
Protein
37.8g
Fat
30.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Fresh Spinach

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin cups.

  • 2

    In a large bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.

  • 3

    Finely chop the fresh spinach, red bell pepper, and onion. Stir these vegetables into the egg mixture.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and lightly golden on top.

  • 6

    Remove from the oven and let them cool slightly before removing from the tin. Enjoy warm or at room temperature.

Fluffy Baked Egg and Spinach Muffins

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

Fluffy Baked Egg and Spinach Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Spinach Muffins

Enjoy these light and fluffy baked egg muffins loaded with fresh spinach, red bell pepper, and a touch of onion. Perfect for any meal, these muffins offer a protein-packed start to your day and can be easily enjoyed on the go. Their airy texture and fresh, savory flavors make them a delicious, versatile addition to your meal plan.

NUTRITION

466kcal
Protein
37.8g
Fat
30.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Fresh Spinach

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin cups.

  • 2

    In a large bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.

  • 3

    Finely chop the fresh spinach, red bell pepper, and onion. Stir these vegetables into the egg mixture.

  • 4

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

  • 5

    Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and lightly golden on top.

  • 6

    Remove from the oven and let them cool slightly before removing from the tin. Enjoy warm or at room temperature.