Fluffy Egg and Veggie Muffins

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

Fluffy Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Muffins

Enjoy these light and airy egg muffins bursting with garden-fresh vegetables and a hint of melted low-fat cheese. Perfect as a quick breakfast, a satisfying lunch, or a light dinner, these muffins offer a delightful combination of textures and flavors in every bite.

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NUTRITION

352kcal
Protein
32.9g
Fat
21.3g
Carbs
5.5g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/4 cup diced red bell pepper (38g)

1/4 cup chopped spinach (7g)

1 oz low-fat cheddar cheese (28g)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk the 4 eggs until well combined.

  • 3

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

  • 4

    Season the mixture with salt and pepper according to your taste.

  • 5

    Pour the egg mixture evenly into the 4 muffin cups.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the muffins are set and slightly golden on top.

  • 7

    Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy warm.

Fluffy Egg and Veggie Muffins

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

Fluffy Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Muffins

Enjoy these light and airy egg muffins bursting with garden-fresh vegetables and a hint of melted low-fat cheese. Perfect as a quick breakfast, a satisfying lunch, or a light dinner, these muffins offer a delightful combination of textures and flavors in every bite.

NUTRITION

352kcal
Protein
32.9g
Fat
21.3g
Carbs
5.5g

SERVINGS

1 serving

INGREDIENTS

4 eggs (200g total)

1/4 cup diced red bell pepper (38g)

1/4 cup chopped spinach (7g)

1 oz low-fat cheddar cheese (28g)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk the 4 eggs until well combined.

  • 3

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

  • 4

    Season the mixture with salt and pepper according to your taste.

  • 5

    Pour the egg mixture evenly into the 4 muffin cups.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the muffins are set and slightly golden on top.

  • 7

    Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy warm.