Savory Baked Egg and Veggie Muffins

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

Savory Baked Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg and Veggie Muffins

Delight in these savory baked egg and veggie muffins—a versatile dish that's perfect any time of day. Packed with fresh spinach, colorful red bell pepper, and a touch of low-fat cheddar, each bite offers a satisfying blend of flavors and textures. These muffins are easy to prepare, ideal for meal prep, and perfectly balanced to support your nutritional goals.

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NUTRITION

521kcal
Protein
44.2g
Fat
33.0g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 tsp Salt

1/4 tsp Black Pepper

1/8 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray or a small amount of oil.

  • 2

    In a large bowl, crack the eggs and whisk them until well combined. Add salt, pepper, and garlic powder to the eggs.

  • 3

    Fold in the chopped spinach, diced red bell pepper, diced onion, and shredded low-fat cheddar cheese.

  • 4

    Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and lightly golden on top.

  • 6

    Let the muffins cool for a few minutes in the tin before removing. Enjoy warm or at room temperature, perfect for any meal.

Savory Baked Egg and Veggie Muffins

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

Savory Baked Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg and Veggie Muffins

Delight in these savory baked egg and veggie muffins—a versatile dish that's perfect any time of day. Packed with fresh spinach, colorful red bell pepper, and a touch of low-fat cheddar, each bite offers a satisfying blend of flavors and textures. These muffins are easy to prepare, ideal for meal prep, and perfectly balanced to support your nutritional goals.

NUTRITION

521kcal
Protein
44.2g
Fat
33.0g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 tsp Salt

1/4 tsp Black Pepper

1/8 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with non-stick spray or a small amount of oil.

  • 2

    In a large bowl, crack the eggs and whisk them until well combined. Add salt, pepper, and garlic powder to the eggs.

  • 3

    Fold in the chopped spinach, diced red bell pepper, diced onion, and shredded low-fat cheddar cheese.

  • 4

    Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and lightly golden on top.

  • 6

    Let the muffins cool for a few minutes in the tin before removing. Enjoy warm or at room temperature, perfect for any meal.