Baked Egg and Veggie Breakfast Cups

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

Baked Egg and Veggie Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Breakfast Cups

Oven-baked egg cups packed with lean ground turkey and vibrant bell peppers, offering a savory and protein-rich start to your morning.

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NUTRITION

461kcal
Protein
46.7g
Fat
27.1g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

3 oz ground turkey

0.5 cup baby spinach

0.25 cup red bell pepper

0.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with the olive oil.

  • 2

    In a small skillet over medium heat, brown the ground turkey until fully cooked, seasoning with a pinch of the sea salt and garlic powder.

  • 3

    Finely chop the baby spinach and red bell pepper into small pieces.

  • 4

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

  • 5

    Distribute the cooked turkey, chopped spinach, and bell peppers evenly among the muffin cups.

  • 6

    Pour the whisked egg mixture over the fillings in each cup, filling them about three-quarters of the way to the top.

  • 7

    Sprinkle the crumbled feta cheese over the top of each egg cup.

  • 8

    Bake for 20 to 25 minutes, or until the eggs are set in the center and the tops are slightly golden.

  • 9

    Let the cups cool for 5 minutes before removing them from the tin to enjoy immediately or store for meal prep.

Baked Egg and Veggie Breakfast Cups

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

Baked Egg and Veggie Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Breakfast Cups

Oven-baked egg cups packed with lean ground turkey and vibrant bell peppers, offering a savory and protein-rich start to your morning.

NUTRITION

461kcal
Protein
46.7g
Fat
27.1g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

3 oz ground turkey

0.5 cup baby spinach

0.25 cup red bell pepper

0.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with the olive oil.

  • 2

    In a small skillet over medium heat, brown the ground turkey until fully cooked, seasoning with a pinch of the sea salt and garlic powder.

  • 3

    Finely chop the baby spinach and red bell pepper into small pieces.

  • 4

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

  • 5

    Distribute the cooked turkey, chopped spinach, and bell peppers evenly among the muffin cups.

  • 6

    Pour the whisked egg mixture over the fillings in each cup, filling them about three-quarters of the way to the top.

  • 7

    Sprinkle the crumbled feta cheese over the top of each egg cup.

  • 8

    Bake for 20 to 25 minutes, or until the eggs are set in the center and the tops are slightly golden.

  • 9

    Let the cups cool for 5 minutes before removing them from the tin to enjoy immediately or store for meal prep.