Fluffy Egg and Spinach Breakfast Cups

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

Fluffy Egg and Spinach Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Breakfast Cups

Enjoy these light, protein-packed breakfast cups bursting with fresh spinach and a hint of vibrant red bell pepper. Perfectly fluffy and savory, they’re an ideal on-the-go option to kickstart your day or to enjoy as a balanced meal any time.

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NUTRITION

356kcal
Protein
35.2g
Fat
19.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (132g)

1 cup Fresh Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup Nonfat Milk (61g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the whole eggs, egg whites, and nonfat milk until well combined.

  • 3

    Gently fold in the freshly chopped spinach and diced red bell pepper. Season with a pinch of salt and pepper.

  • 4

    Pour the mixture evenly into the greased muffin tin cups, filling each about 3/4 full.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the egg mixture is set and slightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.

Fluffy Egg and Spinach Breakfast Cups

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

Fluffy Egg and Spinach Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Breakfast Cups

Enjoy these light, protein-packed breakfast cups bursting with fresh spinach and a hint of vibrant red bell pepper. Perfectly fluffy and savory, they’re an ideal on-the-go option to kickstart your day or to enjoy as a balanced meal any time.

NUTRITION

356kcal
Protein
35.2g
Fat
19.6g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (132g)

1 cup Fresh Spinach (30g)

1/4 cup diced Red Bell Pepper (38g)

1/4 cup Nonfat Milk (61g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the whole eggs, egg whites, and nonfat milk until well combined.

  • 3

    Gently fold in the freshly chopped spinach and diced red bell pepper. Season with a pinch of salt and pepper.

  • 4

    Pour the mixture evenly into the greased muffin tin cups, filling each about 3/4 full.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the egg mixture is set and slightly golden on top.

  • 6

    Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.