Name: Fluffy High-Protein Egg and Veggie Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs (approx. 100g total); 4 Egg Whites (from large eggs, approx. 120g total); 1/4 cup shredded Cheddar Cheese (approx. 28g); 1/2 cup diced Red Bell Pepper (approx. 75g); 1/2 cup chopped Spinach (approx. 15g); 1/4 cup diced Onion (approx. 40g); Salt & Pepper to taste

Fluffy High-Protein Egg and Veggie Muffins

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

YOUR SOLIN GENERATED RECIPE

Fluffy High-Protein Egg and Veggie Muffins

Enjoy a light yet satisfying meal with these egg and veggie muffins, packed with high-quality protein and a burst of fresh vegetables. Perfect for any time of day, these muffins combine the creaminess of eggs and cheese with the crunch of bell peppers, spinach, and onions, creating a dish that is as nutritious as it is flavorful.

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NUTRITION

Protein

34.8g

Fat

18.6g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (approx. 100g total)

4 Egg Whites (from large eggs, approx. 120g total)

1/4 cup shredded Cheddar Cheese (approx. 28g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup chopped Spinach (approx. 15g)

1/4 cup diced Onion (approx. 40g)

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin or line with silicone liners.
2
In a large bowl, crack the whole eggs and add the egg whites. Whisk together until well combined.
3
Stir in the shredded cheddar cheese, diced red bell pepper, chopped spinach, and diced onion. Season with salt and pepper to taste.
4
Evenly distribute the mixture into the muffin tin cups.
5
Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
6
Remove from the oven and let them cool for a few minutes before serving. Enjoy warm for a nutritious and protein-packed meal.