Name: Baked Egg and Cheddar Breakfast Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1.5 oz sharp cheddar cheese; 1 cup fresh baby spinach; 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 Cheddar Breakfast Cups

Oven-baked egg cups whisked with sharp cheddar and fresh spinach for a savory, protein-packed start that features a velvety, melt-in-your-mouth texture.

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NUTRITION

Protein

43.8g

Fat

33.8g

Carbs

4.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz sharp cheddar cheese

1 cup fresh baby spinach

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 (175°C) and lightly grease a standard muffin tin with avocado oil.
2
Finely chop the fresh baby spinach and grate the sharp cheddar cheese if not already shredded.
3
In a medium mixing bowl, whisk together the 3 large eggs and 0.5 cup of liquid egg whites until the mixture is uniform.
4
Add the sea salt, black pepper, and garlic powder to the egg mixture and whisk again to incorporate the seasonings.
5
Fold in the chopped spinach and approximately 1 ounce of the shredded cheddar cheese.
6
Pour the mixture into the prepared muffin tin, filling each cup about three-quarters of the way to allow for rising.
7
Top each cup with the remaining 0.5 ounce of cheddar cheese for a golden finish.
8
Bake for 20 to 22 minutes, or until the eggs are firm to the touch and the cheese on top has melted.
9
Remove from the oven and let the cups sit for 2 to 3 minutes before using a silicone spatula or knife to gently pop them out of the tin.