Garden Vegetable Egg Bites with Fruit

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

Garden Vegetable Egg Bites with Fruit

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Egg Bites with Fruit

Baked egg bites infused with vibrant spinach and crisp peppers, served alongside toasted sprouted grain bread and succulent fresh blueberries.

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NUTRITION

461kcal
Protein
51.3g
Fat
13.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.25 cup Greek yogurt

0.5 cup baby spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 slice sprouted grain bread

0.5 cup blueberries

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a silicone muffin tin with avocado oil or coconut oil spray.

  • 2

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

  • 3

    In a large mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and well-combined.

  • 4

    Fold the chopped spinach and red bell peppers into the egg mixture until they are evenly distributed.

  • 5

    Carefully pour the egg mixture into the muffin tin, filling each cup about three-quarters of the way to the top.

  • 6

    Bake for 22 minutes or until the egg bites are set in the center and the tops are just beginning to turn golden brown.

  • 7

    While the egg bites are in the oven, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Remove the egg bites from the oven and let them cool for 2 minutes before popping them out of the tin.

  • 9

    Serve the warm egg bites immediately alongside the toasted bread and the fresh blueberries.

Garden Vegetable Egg Bites with Fruit

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

Garden Vegetable Egg Bites with Fruit

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Egg Bites with Fruit

Baked egg bites infused with vibrant spinach and crisp peppers, served alongside toasted sprouted grain bread and succulent fresh blueberries.

NUTRITION

461kcal
Protein
51.3g
Fat
13.2g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.25 cup Greek yogurt

0.5 cup baby spinach

0.25 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 slice sprouted grain bread

0.5 cup blueberries

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a silicone muffin tin with avocado oil or coconut oil spray.

  • 2

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

  • 3

    In a large mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and well-combined.

  • 4

    Fold the chopped spinach and red bell peppers into the egg mixture until they are evenly distributed.

  • 5

    Carefully pour the egg mixture into the muffin tin, filling each cup about three-quarters of the way to the top.

  • 6

    Bake for 22 minutes or until the egg bites are set in the center and the tops are just beginning to turn golden brown.

  • 7

    While the egg bites are in the oven, toast the sprouted grain bread until it reaches your desired level of crispness.

  • 8

    Remove the egg bites from the oven and let them cool for 2 minutes before popping them out of the tin.

  • 9

    Serve the warm egg bites immediately alongside the toasted bread and the fresh blueberries.