6 Week Clean Eating Meal Prep Challenge- Week 2: Breakfast
Egg Muffins
Egg muffins are a great go to for breakfast meal prep. I love having eggs for breakfast but don’t always have time to make them. These can just be popped into the microwave for a hot, satisfying breakfast whether you’re at home or at work. And like some of my other meal prep recipes, there are many different variations so your tastebuds don’t get bored.
My kids could smell these baking and of course wanted to try them when I took them out. I cut one in half and let them each try a bit, not knowing if they would actually like it or not… they each promptly scarfed one down and asked for more!! So if you think that you won’t be the only one enjoying these muffins, you might want to double the recipe!
Here’s what you’ll need: (yields 18 muffins)
- 1 red onion, diced
- 1 bell pepper, diced
- 1-2 jalapeños, diced
- 1 lb mushrooms, chopped
- 1/2 lb breakfast sausage
- 1 dozen large eggs, plus 1 cup egg whites
- 1 cup chopped spinach
- 1/2 cup shredded cheese (optional topping)
- S&P
Begin by cooking the sausage, onions and peppers and the mushrooms, seasoning as you go. I chose to do these separately to keep flavors separate. I also seasoned my onions and peppers with some garlic powder, cumin, paprika and fresh cilantro.
Crack all or your eggs and whisk together with the egg whites. You could just add in 3-4 extra eggs if you don’t want to buy egg whites, but I always have these in my refrigerator for extra protein.
Now start assembling! Spray two muffin pans with cooking spray and start with the sausage. Having the fattiest part at the bottom with help keep from sticking.
Then add in the spinach
Topping the spinach with the onions, pepper and mushrooms will help keep it from poking out the top and burning as well as compacting it so everything will fit.
Now pour 1/4 cup egg mixture into each spot. I actually used a measuring cup to do this to make sure I didn’t run out and that it was distributed evenly. If they’re over filled, they will spill over when baking!
Now sprinkle on the cheese if you are choosing to use it. I used mozzarella and cheddar simply because that’s what I had in my fridge!
Place in the oven and bake for 15-20 minutes. Every oven is different, mine took the whole 20 minutes to be comepletely done, but I also live at 5,280 ft so just keep an eye on them. Burnt eggs are not so yummy…
See… I told you they would overflow! But that’s ok! You can trim off the excess and have a snack or just leave it. It won’t hurt anything 🙂
After letting them rest for a few minutes, place the muffins on a cooling rack and cool completely before packing them up.
I like to put two in a ziplock for storage so you can easily grab what you need and go. You can microwave them in the bag to steam them and keep them from drying out. I plugged the recipe into my fitness pal and this is what each muffin provides nutritionally so 2 is a perfect portion size, or 3 depending on your activity level and caloric needs 🙂
If you want to be friends with me on MyFitnessPal so I can share this with you, my name is linzers18
Ask me how I lost 40 lbs with Advocare and check out advowithlindsey.com to check out the awesome products that I use daily!
