Name: Baked Egg and Cheese Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup egg whites; 1 oz sharp cheddar cheese; 1 cup baby spinach; 0.25 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Baked Egg and Cheese Muffins

Whisked eggs and egg whites baked into fluffy muffins with sharp cheddar and vibrant spinach for a savory, protein-packed start.

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NUTRITION

Protein

47.2g

Fat

31.7g

Carbs

7.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 oz sharp cheddar cheese

1 cup baby spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a 6-cup muffin tin with avocado oil.
2
Finely chop the baby spinach and red bell pepper into bite-sized pieces.
3
In a large mixing bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
4
Evenly distribute the chopped spinach, bell pepper, and shredded cheddar cheese into the bottom of each muffin cup.
5
Pour the egg mixture over the vegetables and cheese until each cup is about three-quarters full.
6
Bake for 20 to 25 minutes or until the muffins are set in the center and slightly golden on top.
7
Allow the muffins to cool for 5 minutes before removing them from the tin with a silicone spatula.