Name: Protein-Packed Egg and Veggie Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 Egg Whites; 1/2 cup Low-Fat Cottage Cheese; 1/2 cup chopped Fresh Spinach; 1/4 cup diced Red Bell Pepper; 1/4 cup diced White Button Mushrooms; 1 oz Low-Fat Mozzarella Cheese; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg and Veggie Muffins

Delight in these fluffy egg and veggie muffins loaded with fresh spinach, bell peppers, mushrooms, and a touch of low-fat cottage cheese and mozzarella for an extra protein boost. Perfectly balanced for a nourishing breakfast, these muffins are both satisfying and versatile enough for lunch or dinner on-the-go.

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NUTRITION

Protein

40.5g

Fat

14.2g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 Egg Whites

1/2 cup Low-Fat Cottage Cheese

1/2 cup chopped Fresh Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced White Button Mushrooms

1 oz Low-Fat Mozzarella Cheese

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a muffin tin or line it with silicone muffin liners.
2
In a mixing bowl, whisk together the eggs and egg whites until well combined.
3
Stir in the cottage cheese, chopped spinach, diced red bell pepper, and mushrooms. Season with salt and pepper.
4
Divide the mixture evenly among the muffin tin cups, filling each about 3/4 full.
5
Sprinkle a small amount of low-fat mozzarella on top of each muffin for an extra protein kick and melty finish.
6
Bake for 18-22 minutes or until the muffins are set and lightly golden on top.
7
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature.