Savory Baked Egg Cups with Veggies

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

Savory Baked Egg Cups with Veggies

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg Cups with Veggies

Enjoy these delightful savory baked egg cups filled with a colorful mix of veggies and a hint of low-fat cheese. Perfectly baked to create a light yet satisfying meal, they feature fluffy eggs, crisp red bell peppers, fresh spinach, and mushrooms, making them an ideal protein-packed option any time of day.

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NUTRITION

380kcal
Protein
33.7g
Fat
23.5g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Low-Fat Cheddar Cheese, shredded

1/2 cup diced Red Bell Pepper

1/2 cup chopped Baby Spinach

1/4 cup sliced Mushrooms

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 use silicone muffin cups.

  • 2

    In a mixing bowl, whisk the eggs until evenly combined.

  • 3

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

  • 4

    Season the mixture with a pinch of salt and black pepper, adjusting to taste.

  • 5

    Pour the egg and veggie mixture equally into the muffin cups.

  • 6

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

  • 7

    Allow the egg cups to cool slightly before serving. Enjoy them warm as they make a perfect protein-packed meal any time of the day.

Savory Baked Egg Cups with Veggies

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

Savory Baked Egg Cups with Veggies

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg Cups with Veggies

Enjoy these delightful savory baked egg cups filled with a colorful mix of veggies and a hint of low-fat cheese. Perfectly baked to create a light yet satisfying meal, they feature fluffy eggs, crisp red bell peppers, fresh spinach, and mushrooms, making them an ideal protein-packed option any time of day.

NUTRITION

380kcal
Protein
33.7g
Fat
23.5g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Low-Fat Cheddar Cheese, shredded

1/2 cup diced Red Bell Pepper

1/2 cup chopped Baby Spinach

1/4 cup sliced Mushrooms

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk the eggs until evenly combined.

  • 3

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

  • 4

    Season the mixture with a pinch of salt and black pepper, adjusting to taste.

  • 5

    Pour the egg and veggie mixture equally into the muffin cups.

  • 6

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

  • 7

    Allow the egg cups to cool slightly before serving. Enjoy them warm as they make a perfect protein-packed meal any time of the day.