High Protein Breakfast Meal Prep – Veggie Egg Muffins
Easy high protein breakfast meal prep veggie egg muffins with 32g of protein per serving — bake once, reheat all week for a grab-and-go weight loss breakfast.
Equipment
- 1 Muffin tin 12-cup standard size
- 1 Mixing bowl Large
- 1 Whisk
- 1 Measuring Cups For spinach, pepper, cheese
- 4 Meal Prep Containers For storing 3 muffins each
Ingredients
- 8 whole eggs large
- 6 egg whites
- 1/2 cup spinach diced
- 1/2 cup bell pepper diced
- 1/2 cup low-fat cheese shredded
- 1/4 cup salt to taste
- 1/4 cup black pepper to taste
Instructions
- Preheat oven to 350°F and lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together the whole eggs and egg whites until fully combined.
- In a large bowl, whisk together the whole eggs and egg whites until fully combined.
- Season the mixture with salt and pepper.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, until the muffins are set and lightly golden on top.
- Remove from the oven and let cool for 5 minutes before removing from the tin.
- Store 3 muffins per container in the fridge for up to 5 days, or freeze for longer storage.