Sandwiches- roast beef and mayo, turkey and cheddar with mayo and mustard, ham and swiss on a croissant Salads- Caesar salad with rotisserie chicken, taco salad with ranch Chicken soup in thermos Easy turkey wrap with bacon Pepperoni pizza wrap (wrap with turkey pepperoni, light […]
Month: January 2018
Sunday: BBQ/ leftovers Monday: L and M off work post wedding Grocery store/ weekly meal prep Defrost banana muffins, carne asada meals: TBD Tuesday: Breakfast: grapefruit/ oatmeal Lunch: L- office lunch M- sandwich/ chips Dinner: Trader Joe’s frozen orange chicken and fried rice Wednesday: […]
One of my FAVORITE breakfasts to meal prep is egg muffins. They are SO easy and so customizable. You can literally add anything you want to them, making them perfect for families or spouses with different preferences! For example, I like to fill mine with veggies and feta cheese and I fill M’s with ham or bacon and lots of cheddar! They are so simple to make and are a great low carb and high protein breakfast to grab on the way out the door!
12 Egg whites (I like to buy the carton for these because who has time to separate their eggs?!)
1 bell pepper
2 cups of spinach
3 campari tomatoes
cheese of your choice- I prefer feta!
Salt/ pepper to taste
Preheat oven to 350.
Spray a muffin tin with cooking spray-I like to use avocado oil spray. When making these egg muffins, it is best to use a stainless steel muffin tin (as they dont stick as bad as aluminum) for easy clean up.
Divide veggies and protein evenly between the 12 muffin cups. I like to start with the spinach and then add the rest of my veggies. If you choose to add bacon or sausage, be sure to cook fully in a skillet before adding.
Pour one egg white in each muffin cup. If you use a carton like I do, I try to fill them about 2/3 full as the eggs will puff up in the oven.
Once you have your veggies and egg whites in the muffin cups, add your salt/pepper and any other seasonings (sometimes I like to add garlic salt) and then sprinkle the top with the cheese of your choice!
Bake in the oven for 20-25 minutes until a knife inserted into the middle comes out clean.
Remove egg cups and let them cool completely before storing in an air tight container. These are good for about a week in the fridge or up to 2 months if you freeze them!
Sunday Prep: Bake egg muffins and banana oat muffins (double and freeze half) Brown ground turkey Roast sweet potato and brussel sprouts Monday: Breakfast: Egg Muffins Lunch: ground turkey, brussels, sweet potato Dinner: L- chicken apple sausage with peppers and onions M- leftover chicken fried […]