Loaded Egg Muffin Bites
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.