Meal Prep Breakfast Eggs
These meal prep breakfast eggs are a game-changer for busy mornings! Packed with protein, veggies and cheesy goodness, they can be baked in a muffin pan for easy grab-and-go bites or in a casserole dish for a hearty, sliceable option. Either way, they’re delicious and super convenient!
Servings: 4 people
Ingredients
- 1 teaspoon avocado oil
- ½ pound ground sausage or chopped bacon
- ½ small onion chopped
- ½ bell pepper chopped
- ½ cup sliced mushrooms
- 1 cup roughly chopped fresh spinach
- 8 large eggs
- ¼ cup cottage cheese or Greek Yogurt or half & half
- ½ cup shredded cheddar cheese
- ½ teaspoon each garlic powder, paprika, salt, pepper
Instructions
- Preheat oven to 350ºF. Heat oil in a large heavy duty pan to medium-high heat. Add the sausage, onion, peppers, and mushrooms. Sauté for 3-4 minutes then add in the chopped spinach and sauté for another few seconds or until it begins to wilt.
- In a large mixing bowl, whisk the eggs, cottage cheese, cheddar cheese, and seasoning. Add the cooked sausage mixture and top with the whisk until combined.
- Grease 4 small glass oven safe meal prep containers, muffins tins, or into a large casserole dish and divide the mixture into them. Bake for 20-25 minutes, or until a toothpick comes out clean and eggs are set.
- Cool to room temperature then cover and refrigerate for meal prep for up to 5 days. To reheat, simply place in the microwave for 35-45 seconds on high or until warm. Enjoy!
Notes
If you’re using bacon instead of sausage, make sure to cook the bacon first until crispy, then chop it up before adding it to the mixture. This will give your eggs a nice, smoky flavor and avoid any soggy bits.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 4g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 429mg | Sodium: 635mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1899IU | Vitamin C: 23mg | Calcium: 186mg | Iron: 3mg