Baked Egg Muffins with Spinach and Feta

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

Baked Egg Muffins with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Egg Muffins with Spinach and Feta

Delight in these light yet savory baked egg muffins featuring a blend of whole eggs, egg whites, fresh spinach, juicy cherry tomatoes, and tangy feta cheese. Perfectly baked until firm and golden, these muffins offer a burst of Mediterranean-inspired flavors in each bite, making them great for a balanced breakfast, a convenient lunch, or a protein-packed dinner.

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NUTRITION

392kcal
Protein
35.4g
Fat
24g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 cup fresh spinach

1/2 cup chopped cherry tomatoes

1/4 cup crumbled feta cheese

Salt and pepper to taste

Olive oil spray

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly coat a 6-cup muffin tin with olive oil spray.

  • 2

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

  • 3

    Stir in the fresh spinach, chopped cherry tomatoes, and crumbled feta cheese. Season with salt and pepper.

  • 4

    Pour the mixture evenly into 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 for a few minutes before serving.

Baked Egg Muffins with Spinach and Feta

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

Baked Egg Muffins with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Egg Muffins with Spinach and Feta

Delight in these light yet savory baked egg muffins featuring a blend of whole eggs, egg whites, fresh spinach, juicy cherry tomatoes, and tangy feta cheese. Perfectly baked until firm and golden, these muffins offer a burst of Mediterranean-inspired flavors in each bite, making them great for a balanced breakfast, a convenient lunch, or a protein-packed dinner.

NUTRITION

392kcal
Protein
35.4g
Fat
24g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 cup fresh spinach

1/2 cup chopped cherry tomatoes

1/4 cup crumbled feta cheese

Salt and pepper to taste

Olive oil spray

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly coat a 6-cup muffin tin with olive oil spray.

  • 2

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

  • 3

    Stir in the fresh spinach, chopped cherry tomatoes, and crumbled feta cheese. Season with salt and pepper.

  • 4

    Pour the mixture evenly into 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 for a few minutes before serving.