Name: Baked Egg and Chicken Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.25 cup egg whites; 2 oz cooked chicken breast; 1 cup baby spinach; 0.25 cup red bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cup mixed berries; 1 slice gluten-free bread

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 Chicken Muffins

Protein-packed egg muffins baked with tender chicken and mild spinach, served with a side of vibrant fresh berries for a refreshing morning crunch.

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NUTRITION

Protein

39.8g

Fat

19.7g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.25 cup egg whites

2 oz cooked chicken breast

1 cup baby spinach

0.25 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup mixed berries

1 slice gluten-free bread

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PREPARATION

1
Preheat oven to 350°F and lightly grease a muffin tin with olive oil.
2
Finely chop the cooked chicken breast, spinach, and red bell pepper.
3
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
4
Stir the chopped chicken and vegetables into the egg mixture.
5
Pour the mixture evenly into four muffin cups.
6
Bake for 20-25 minutes until the eggs are set and slightly golden on top.
7
While muffins bake, toast the gluten-free bread and wash the mixed berries.
8
Serve the muffins warm alongside the toast and fresh berries.