Protein-Packed Egg and Veggie Muffins

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

Protein-Packed Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg and Veggie Muffins

Enjoy these protein-packed egg and veggie muffins bursting with fresh flavors and colorful vegetables. Perfect for a nutritious breakfast, a satisfying lunch, or a light dinner, these muffins combine whole eggs with a medley of spinach, red bell pepper, onions, and mushrooms to offer a balanced meal that keeps you energized throughout the day.

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NUTRITION

350kcal
Protein
27.7g
Fat
21.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Low-Fat Milk (61g)

1/2 cup Spinach (15g)

1/4 cup Red Bell Pepper, diced (30g)

1/4 cup Onion, diced (40g)

1/4 cup White Mushrooms, sliced (20g)

1/4 teaspoon Salt (1.5g)

1/4 teaspoon Black Pepper (0.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with non-stick spray or a touch of oil.

  • 2

    In a medium-sized bowl, whisk together the eggs and low-fat milk until well combined.

  • 3

    Stir in the chopped spinach, diced red bell pepper, diced onion, and sliced mushrooms. Season with salt and black pepper.

  • 4

    Evenly distribute the egg and veggie mixture among the 6 muffin cups.

  • 5

    Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins have set and are lightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving. Enjoy warm for optimal flavor or store in an airtight container for later.

Protein-Packed Egg and Veggie Muffins

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

Protein-Packed Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg and Veggie Muffins

Enjoy these protein-packed egg and veggie muffins bursting with fresh flavors and colorful vegetables. Perfect for a nutritious breakfast, a satisfying lunch, or a light dinner, these muffins combine whole eggs with a medley of spinach, red bell pepper, onions, and mushrooms to offer a balanced meal that keeps you energized throughout the day.

NUTRITION

350kcal
Protein
27.7g
Fat
21.4g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/4 cup Low-Fat Milk (61g)

1/2 cup Spinach (15g)

1/4 cup Red Bell Pepper, diced (30g)

1/4 cup Onion, diced (40g)

1/4 cup White Mushrooms, sliced (20g)

1/4 teaspoon Salt (1.5g)

1/4 teaspoon Black Pepper (0.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with non-stick spray or a touch of oil.

  • 2

    In a medium-sized bowl, whisk together the eggs and low-fat milk until well combined.

  • 3

    Stir in the chopped spinach, diced red bell pepper, diced onion, and sliced mushrooms. Season with salt and black pepper.

  • 4

    Evenly distribute the egg and veggie mixture among the 6 muffin cups.

  • 5

    Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins have set and are lightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving. Enjoy warm for optimal flavor or store in an airtight container for later.