No joke boys and girls, these Easy Egg Muffins and meal prep made things happen this week.
For some weird reason whenever I complete something no matter how large or small scale. I have to make a noise. Not just any noise, my noise. My noise, you ask? Boom. Finished laundry? Boom. Ate dinner? Boom. Made it through Thanksgiving? Yea, that definitely warrants a boom. So needless to say, there were booms happening everywhere. And with all that booming, there definitely was not a lot of time for breakfast. And I am a girl that needs her breakfast. These easy egg muffins made mornings a breeze.
Oh, and outside of these Easy Egg Muffins, I have other super exciting news!
On top of all the holiday madness, I got to go wedding dress shopping and it was a blast! My bestie flew in from Dallas and we had a total girl’s day. And yes, I ended up picking out my beautiful dress. Wait for it…. Boom. But of course, not without starting my day with these easy egg muffins.
Now the good news, well I guess it’s all good news
Want another meal prep recipe? These Almond Apple Chai Overnight Oats are Great!
Now, of course these easy egg muffins are one of the easiest breakfast recipes (I mean it does have the word “easy” in the title) because you can make a whole week’s worth of breakfast in under 15 minutes. And- did I say meal prep? The funny thing about saying meal prep, is you automatically assume it’s healthy. And while I don’t always encourage assuming things, cuz you know the joke-an ass out of you and me. This time you are safe to assume all you want! I used egg whites, chicken sausage, and added cottage cheese, so these little muffins of health are packed with protein and minimal calories.
Well get on it, where there is a muffin tin there is a way!
Easy Egg Muffins
- 1 ½ cup Egg Whites
- 1 Red Bell Pepper, seeds removed and diced
- ¼ cup White Onion, diced
- 2-3 Leaves of Kale, stems removed and thinly sliced
- 2 Chicken Sausages, cut into slices
- ¾ cup Cottage Cheese
- 1 tbsp Olive Oil
- 12 Cupcake liners
- Salt and Pepper
Preheat oven to 375 degrees
In a skilled heat 1 tbsp of olive oil
Add red bell pepper, white onion, kale, salt and pepper cook until fragrant and softened
Line each tin with a cupcake liner
Add 2 slices of chicken sausage to each tin
Add 1 tbsp of cottage cheese to each tin
Equally distribute sautéed bell pepper, onion, and kale throughout all 12 tins
Pour 2 tbsp of egg whites in each tin
Sprinkle salt and pepper over the top of each mixture
Once the oven is preheated pop the muffin tin in the oven
Cook for 12-15 minutes, or until egg whites have set
Remove from oven and if you eggs don’t pop out