Name: High-Protein Baked Egg and Veggie Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 1.25 oz ground turkey; 0.5 cup baby spinach; 0.25 cup red bell pepper; 0.25 tsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.25 cup green onions

High-Protein Baked Egg and Veggie Muffins

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Egg and Veggie Muffins

Whisked eggs baked with savory ground turkey and vibrant bell peppers for a protein-packed breakfast that stays incredibly moist and fluffy.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.2g

Fat

34.8g

Carbs

8.6g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1.25 oz ground turkey

0.5 cup baby spinach

0.25 cup red bell pepper

0.25 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 cup green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with a small amount of avocado oil.
2
In a skillet over medium heat, add 1 tsp of avocado oil and sauté the ground turkey until fully browned and cooked through.
3
In a large mixing bowl, whisk the 18 eggs thoroughly with the sea salt, black pepper, and garlic powder until the mixture is uniform.
4
Finely chop the baby spinach and dice the red bell pepper, then fold them into the egg mixture along with the cooked ground turkey and sliced green onions.
5
Carefully pour the egg and veggie mixture into the prepared muffin tin, filling each of the 12 cups about three-quarters of the way to allow for rising.
6
Bake for 20 to 25 minutes, or until the muffins have puffed up and are firm to the touch in the center.
7
Allow the muffins to cool in the tin for 5 minutes before using a silicone spatula to gently pop them out; serve 4 muffins per person for a complete high-protein meal.