Fluffy Baked Veggie Egg Cups

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

Fluffy Baked Veggie Egg Cups

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Veggie Egg Cups

Enjoy these light and airy baked egg cups packed with colorful veggies. The mixture of whole eggs and egg whites creates a fluffy texture, while a sprinkle of reduced-fat cheese and black beans adds a savory richness. Perfect for a protein-packed start to your day or a satisfying on-the-go meal.

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NUTRITION

370kcal
Protein
36.9g
Fat
18g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

2 Egg Whites (66g total)

1 oz Reduced-Fat Cheddar Cheese (28g)

1/4 cup Black Beans (43g)

1/4 medium Bell Pepper (30g)

1/4 cup Fresh Spinach (7g)

1/4 cup Mushrooms (17g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly spray a 6-cup muffin tin with non-stick cooking spray.

  • 2

    In a large bowl, crack the whole eggs and add the egg whites. Whisk together until well combined.

  • 3

    Stir in the reduced-fat cheddar cheese and gently fold in the black beans, diced bell pepper, torn spinach leaves, and sliced mushrooms.

  • 4

    Evenly distribute the egg and veggie mixture among the muffin cups.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the egg cups have set and are lightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving.

Fluffy Baked Veggie Egg Cups

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

Fluffy Baked Veggie Egg Cups

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Veggie Egg Cups

Enjoy these light and airy baked egg cups packed with colorful veggies. The mixture of whole eggs and egg whites creates a fluffy texture, while a sprinkle of reduced-fat cheese and black beans adds a savory richness. Perfect for a protein-packed start to your day or a satisfying on-the-go meal.

NUTRITION

370kcal
Protein
36.9g
Fat
18g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (150g total)

2 Egg Whites (66g total)

1 oz Reduced-Fat Cheddar Cheese (28g)

1/4 cup Black Beans (43g)

1/4 medium Bell Pepper (30g)

1/4 cup Fresh Spinach (7g)

1/4 cup Mushrooms (17g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly spray a 6-cup muffin tin with non-stick cooking spray.

  • 2

    In a large bowl, crack the whole eggs and add the egg whites. Whisk together until well combined.

  • 3

    Stir in the reduced-fat cheddar cheese and gently fold in the black beans, diced bell pepper, torn spinach leaves, and sliced mushrooms.

  • 4

    Evenly distribute the egg and veggie mixture among the muffin cups.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the egg cups have set and are lightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving.