Fluffy Roasted Vegetable Egg Muffins

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

Fluffy Roasted Vegetable Egg Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Roasted Vegetable Egg Muffins

Enjoy these light and fluffy egg muffins bursting with the flavors of roasted bell pepper, spinach, and cherry tomatoes. The combination of whole eggs, egg whites, and a touch of cheddar cheese creates a protein-packed, satisfying meal that’s perfect any time of day.

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NUTRITION

412kcal
Protein
32.8g
Fat
28.8g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 Egg Whites

1/4 cup Shredded Cheddar Cheese

1/3 cup chopped Bell Pepper

1/2 cup chopped Fresh Spinach

1/4 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a muffin tin with a little olive oil.

  • 2

    In a small bowl, toss the chopped bell pepper, spinach, and cherry tomatoes with the teaspoon of olive oil, then spread them on a baking sheet and roast in the oven for about 8-10 minutes until they are slightly tender and fragrant.

  • 3

    While the vegetables roast, in a mixing bowl, whisk together 3 whole eggs and 2 egg whites until fully combined. Stir in the shredded cheddar cheese.

  • 4

    Once roasted, roughly chop the vegetables if needed and gently fold them into the egg mixture.

  • 5

    Evenly distribute the combined mixture into the greased muffin tin cups.

  • 6

    Bake in the oven for 15-18 minutes or until the egg muffins are set and lightly golden on top.

  • 7

    Remove from the oven and allow them to cool for a few minutes before serving.

Fluffy Roasted Vegetable Egg Muffins

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

Fluffy Roasted Vegetable Egg Muffins

YOUR SOLIN GENERATED RECIPE

Fluffy Roasted Vegetable Egg Muffins

Enjoy these light and fluffy egg muffins bursting with the flavors of roasted bell pepper, spinach, and cherry tomatoes. The combination of whole eggs, egg whites, and a touch of cheddar cheese creates a protein-packed, satisfying meal that’s perfect any time of day.

NUTRITION

412kcal
Protein
32.8g
Fat
28.8g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 Egg Whites

1/4 cup Shredded Cheddar Cheese

1/3 cup chopped Bell Pepper

1/2 cup chopped Fresh Spinach

1/4 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease a muffin tin with a little olive oil.

  • 2

    In a small bowl, toss the chopped bell pepper, spinach, and cherry tomatoes with the teaspoon of olive oil, then spread them on a baking sheet and roast in the oven for about 8-10 minutes until they are slightly tender and fragrant.

  • 3

    While the vegetables roast, in a mixing bowl, whisk together 3 whole eggs and 2 egg whites until fully combined. Stir in the shredded cheddar cheese.

  • 4

    Once roasted, roughly chop the vegetables if needed and gently fold them into the egg mixture.

  • 5

    Evenly distribute the combined mixture into the greased muffin tin cups.

  • 6

    Bake in the oven for 15-18 minutes or until the egg muffins are set and lightly golden on top.

  • 7

    Remove from the oven and allow them to cool for a few minutes before serving.