Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

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

Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

Enjoy a vibrant and savory baked egg cup bursting with fresh spinach and sweet bell peppers. This meal is versatile enough for breakfast, lunch, or dinner, delivering a lean protein boost balanced with nutritious veggies. The harmonious blend of flavors and textures makes it a delightful and energizing dish perfect for fueling your day.

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NUTRITION

129kcal
Protein
14.6g
Fat
6.0g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup fresh spinach

1/2 red bell pepper, diced

1/4 cup low-fat shredded cheddar cheese

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

  • 2

    Roughly chop the fresh spinach and dice the red bell pepper into small pieces.

  • 3

    In a mixing bowl, crack the eggs and whisk them together. Season with a pinch of salt and pepper.

  • 4

    Stir in the chopped spinach and diced bell pepper evenly into the eggs.

  • 5

    Pour the egg mixture into each muffin cup, filling them about 3/4 full.

  • 6

    Top each cup with a sprinkle of low-fat shredded cheddar cheese.

  • 7

    Bake in the preheated oven for 15-18 minutes or until the egg cups are set and the edges are lightly golden.

  • 8

    Allow to cool for a few minutes before removing from the muffin tin and serve warm.

Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

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

Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Rich Baked Egg Cups with Spinach and Bell Peppers

Enjoy a vibrant and savory baked egg cup bursting with fresh spinach and sweet bell peppers. This meal is versatile enough for breakfast, lunch, or dinner, delivering a lean protein boost balanced with nutritious veggies. The harmonious blend of flavors and textures makes it a delightful and energizing dish perfect for fueling your day.

NUTRITION

129kcal
Protein
14.6g
Fat
6.0g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup fresh spinach

1/2 red bell pepper, diced

1/4 cup low-fat shredded cheddar cheese

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

  • 2

    Roughly chop the fresh spinach and dice the red bell pepper into small pieces.

  • 3

    In a mixing bowl, crack the eggs and whisk them together. Season with a pinch of salt and pepper.

  • 4

    Stir in the chopped spinach and diced bell pepper evenly into the eggs.

  • 5

    Pour the egg mixture into each muffin cup, filling them about 3/4 full.

  • 6

    Top each cup with a sprinkle of low-fat shredded cheddar cheese.

  • 7

    Bake in the preheated oven for 15-18 minutes or until the egg cups are set and the edges are lightly golden.

  • 8

    Allow to cool for a few minutes before removing from the muffin tin and serve warm.