So this is the most perfect meal prep breakfast recipe ever. You can make as many as you want. You can keep them in the refrigerator and eat them within 5 days. And you can even freeze them until you’re ready to eat them to make them last even longer. Oh, and they’re really healthy, full of veggies and protein, and are DELICIOUS.
Eggs: (1 egg= 1 cup) – so however many you want to make, have that many eggs
Filling choices: ham, bacon, sausage, spinach, mushroom, kale, zucchini, summer squash, pepper, onion, broccoli, or anything you want to put in them! (try to avoid adding cheese though)
1) Mix eggs in a bowl.
2) Spray muffin tin. Add however much of whatever fillings you want in each tin.
3) Pour eggs into each tin, stopping about 1/4 inch from the top.
4) Cook in oven for 20 minutes (or until fully cooked through) at 350 F.
5) Eat a few now, save a few for tomorrow, freeze the rest for later in the week!