GRAB-AND-GO VEGGIE EGG MUFFINS | MEAL PREP

GRAB-AND-GO VEGGIE EGG MUFFINS | MEAL PREP

Lately, I’ve been struggling to wake up early for work. That, of course, leaves me with less time in the morning to prepare a big breakfast to get me energised for the day. My breakfast of choice usually contains eggs as they are high in nutrients and are great sources of protein to leave me feeling fuller longer and contribute towards muscle growth.

I may not have time or energy to prepare a veggie omelette on my early mornings so my Grab-and-Go Veggie Egg Muffins save the day. Preparing these muffins on a Sunday and storing in the fridge during the week means that when I wake up, I can just put a couple of them in the microwave for about 30 seconds, serve with two portions of fruit and/or veggies and I am good to go! A nutritious meal in a matter of seconds and with basically no washing up to do! (Let’s be real, who actually likes doing a load of dishes in the morning before work? NOT ME!)

They also make the perfect post-workout meal prep for when I go to the gym in the mornings. Three muffins usually make me full coupled with a healthy fat, like half an avocado, and fruit. What better way to treat yourself to something healthy, tasty and easy-to-make than with these muffins?

So, grab your muffin tray and make this recipe with me!

GRAB-AND-GO VEGGIE EGG MUFFINS

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 muffins

Ingredients

  • 6 medium eggs
  • 1/2 portobello mushroom
  • 2 spring onions
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 tbsp olive oil
  • A pinch of salt
  • A pinch of black pepper
  • 1/2 tsp garlic powder
  • 50ml skimmed milk
  • 1 tsp dried parsley
  • Grated cheddar cheese to top (optional)

Instructions

  1. Preheat your oven to 180*C.

  2. Chop your mushroom, peppers, parsley and spring onions into small pieces. 

  3. Grease your muffin tray holes with your olive oil. Add equal quantities of each chopped vegetable to each hole.

  4. Crack your eggs into a bowl. Add your milk, salt, black pepper and garlic powder. Whisk until thoroughly combined.

  5. Pour your mixture into each muffin hole on top of the vegetables. Place your tray in the oven for 20 minutes or until fully cooked. Top with your grated cheese in the last 5 minutes (optional)

  6. Take out and let the muffins cool. Serve with avocado, spinach and a side of fruit! 

  7. Store in the fridge in containers/freezer bags for up to 5 days. Microwave each morning. Enjoy!


 

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Bry xo 

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