With a simple muffin tin you can meal- prep Monday through Friday’s breakfast to stash in the fridge or the freezer.
How to make them:
- Prepare the base by whisking 8 large eggs with ½ cup reduced fat milk and ¼ tsp. of salt and pepper.
- Generously coat a 12- cup muffin pan with cooking spray. Divide ¾ cup each chopped vegetables and protein, 6 tbsp. cheese and a small sprinkle of seasoning (such as herbs, salsa or even sun dried tomatoes) among the muffin cups. Top with egg mixture. Bake at 325 until set and lightly browned, 20 to 25 minutes.
- Cool completely and refrigerate airtight for up to 3 days or freeze or up to a month. To reheat: Wrap 2 bites in a paper towel and microwave on high for 30 to 60 seconds.
Here are some filling combos for you to try:
Red Bell Pepper, Black Beans, Jack Cheese, Salsa
Broccoli, Chopped Ham, Cheddar Cheese, Chives
Onions, Breakfast Sausage, Gruyere Cheese, Parsley
Roasted Red Peppers, Veggie Sausage, Mozzarella Cheese, Sun Dried Tomatoes