Meal Prep Egg Muffins
Grab-and-go egg muffins with vegetables and cheese. 80 calories each, 7g protein, bake once for the whole week.
Nutrition per serving
6 serving(s)
80
Calories
7g
Protein
3g
Carbs
5g
Fat
Prep Time
10 min
Cook Time
20 min
Servings
6
Est. Cost
$4.00
Meal Prep Egg Muffins
These portable egg muffins are the ultimate meal prep breakfast. Bake a batch on Sunday and you have grab-and-go protein for the entire week. Each muffin has 80 calories and 7g of protein — eat 2-3 for a filling breakfast.
Ingredients
- 6 large eggs
- 4 egg whites
- 1 cup fresh spinach, chopped
- 1/2 bell pepper, diced
- 1/4 onion, diced
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: hot sauce, dried herbs
Instructions
-
Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray.
-
Whisk eggs and egg whites in a large bowl. Season with salt and pepper.
-
Stir in chopped spinach, bell pepper, onion, and cheese.
-
Pour mixture evenly into 6 muffin cups (about 3/4 full).
-
Bake for 18-20 minutes, or until centers are set and tops are lightly golden.
-
Cool for 5 minutes before removing from tin.
Nutrition Facts
| Nutrient | Amount (per muffin) |
|---|---|
| Calories | 80 kcal |
| Protein | 7g |
| Carbs | 3g |
| Fat | 5g |
| Fiber | 1g |
Tips
- Store in the fridge for up to 5 days or freeze for up to 1 month.
- Reheat in the microwave for 30 seconds.
- Mix up the vegetables: mushrooms, tomatoes, or zucchini work great.
- Add cooked turkey bacon or sausage for extra protein.
Dietary tags
Want to plan meals around this recipe?
Build a meal plan →