Baked Egg and Veggie Muffins

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

Baked Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Muffins

Oven-baked egg muffins packed with vibrant bell peppers and sautéed spinach, offering a fluffy texture and a savory burst of feta cheese in every bite.

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NUTRITION

530kcal
Protein
54.2g
Fat
30.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup fresh spinach

0.5 cup red bell pepper

0.25 cup green onions

0.5 oz feta cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 350 degrees Fahrenheit and lightly grease a standard 12-cup muffin tin with olive oil.

  • 2

    Finely dice the red bell pepper and green onions, then roughly chop the fresh spinach.

  • 3

    In a large mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

  • 4

    Divide the chopped vegetables and crumbled feta cheese evenly among the 12 muffin cups.

  • 5

    Pour the egg mixture into each cup, filling them about three-quarters of the way to the top.

  • 6

    Bake for 20 to 25 minutes until the muffins are set in the center and slightly golden on the edges.

  • 7

    Let the muffins cool in the pan for 5 minutes before using a knife to gently release them from the sides.

Baked Egg and Veggie Muffins

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

Baked Egg and Veggie Muffins

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Muffins

Oven-baked egg muffins packed with vibrant bell peppers and sautéed spinach, offering a fluffy texture and a savory burst of feta cheese in every bite.

NUTRITION

530kcal
Protein
54.2g
Fat
30.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup fresh spinach

0.5 cup red bell pepper

0.25 cup green onions

0.5 oz feta cheese

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 350 degrees Fahrenheit and lightly grease a standard 12-cup muffin tin with olive oil.

  • 2

    Finely dice the red bell pepper and green onions, then roughly chop the fresh spinach.

  • 3

    In a large mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

  • 4

    Divide the chopped vegetables and crumbled feta cheese evenly among the 12 muffin cups.

  • 5

    Pour the egg mixture into each cup, filling them about three-quarters of the way to the top.

  • 6

    Bake for 20 to 25 minutes until the muffins are set in the center and slightly golden on the edges.

  • 7

    Let the muffins cool in the pan for 5 minutes before using a knife to gently release them from the sides.