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

Enjoy these protein-packed baked egg muffins bursting with colorful veggies. Perfect for any meal, they feature a blend of whole eggs, egg whites, low-fat cheese, and a mix of fresh spinach, red bell pepper, red onion, and mushrooms. Lightly seasoned and baked to perfection, they offer a satisfying start or recharge anytime during your day.

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NUTRITION

360kcal
Protein
33.9g
Fat
20.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g total)

2 Egg Whites (approx 66g total)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1/2 cup Fresh Spinach, chopped (15g)

1/4 cup Red Bell Pepper, diced (38g)

1/4 cup Red Onion, diced (40g)

1/4 cup Mushrooms, diced (18g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a muffin tin by lightly spraying or lining with silicone muffin cups.

  • 2

    In a large bowl, whisk together the whole eggs and egg whites until combined.

  • 3

    Stir in the shredded cheese, chopped spinach, diced red bell pepper, red onion, and mushrooms. Season with salt and pepper to taste.

  • 4

    Pour the egg and veggie 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 slightly before serving.

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

Enjoy these protein-packed baked egg muffins bursting with colorful veggies. Perfect for any meal, they feature a blend of whole eggs, egg whites, low-fat cheese, and a mix of fresh spinach, red bell pepper, red onion, and mushrooms. Lightly seasoned and baked to perfection, they offer a satisfying start or recharge anytime during your day.

NUTRITION

360kcal
Protein
33.9g
Fat
20.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g total)

2 Egg Whites (approx 66g total)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1/2 cup Fresh Spinach, chopped (15g)

1/4 cup Red Bell Pepper, diced (38g)

1/4 cup Red Onion, diced (40g)

1/4 cup Mushrooms, diced (18g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a muffin tin by lightly spraying or lining with silicone muffin cups.

  • 2

    In a large bowl, whisk together the whole eggs and egg whites until combined.

  • 3

    Stir in the shredded cheese, chopped spinach, diced red bell pepper, red onion, and mushrooms. Season with salt and pepper to taste.

  • 4

    Pour the egg and veggie 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 slightly before serving.