Loaded Egg Muffin Bites

Preview

These veggie and protein packed egg muffin bites come together SO easy and are perfect for a nourishing breakfast on the go all week long

Ingredients:

  • 12 eggs (scrambled)

  • 1 1/2 cup cottage cheese

  • 1 cup of diced ham (or other breakfast meat of choice)

  • 2 cups of finely chopped veggies of choice - I love:

    • kale

    • mushrooms

    • peppers

  • Salt / pepper to taste

  • optional cup of shredded cheese to top

Meal Prep Directions: 

  • Finely chop veggies and store in glass container until ready to assemble with eggs

  • Finely chop ham or make breakfast meat of choice and store in glass container until ready to assemble with eggs

*if you wish to prep full recipe in bulk for a quick re-heat, continue onto meal assembly and when complete, refrigerate in large container.

Meal Assembly Instructions: preheat oven to 375

  • Mix all of your eggs and cottage cheese together in a large mixing bowl. If you want to blend them to smooth out the cottage cheese clumps you can! Once well combined, fill pre-greased muffin tins 3/4 full.

  • Top with prepped veggies/meat add a small spoonful of mixed veggies and meat to each of your muffin cups and mix slightly to distribute. Top each muffin tin with optional cheese. If you have leftover veggies that won’t fit - save them for a quick fresh egg scramble for another morning:)

  • Bake for 20ish min or until the middle of each muffin cup is set. Cool before gently removing with a knife. Bottom may stick if fillings sink to the bottom but it will still stay together and taste amazing!

  • Once cooled completely, refrigerate in airtight glass container. To reheat, either microwave for 1 minute or individually wrap in foil and place in a 200 degree oven for 20 minutes. Consume within 7 days.

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