Egg Muffin Breakfast Meal Prep

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Egg Muffin Breakfast Meal Prep

Recipe courtesy of withpeanutbutterontop.com! Breakfast Egg Muffin Breakfast Meal Prep European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 404 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Egg Muffins:

12 large eggs
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup white onion
1/4 cup cooked turkey bacon
1/4 bell pepper
1/4 cup pepper jack cheese

Breakfast Potatoes:

1 1/2 lbs red potatoes, (cut into 1/2-inch pieces)
3 bell peppers, (any color, cut into 1/2-inch pieces)
1/2 medium red onion, (sub yellow or white onion, cut into 1/2-inch pieces)
3 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, (more or less, to taste)
1/4 tsp black pepper, (more or less, to taste)
1/4 tsp smoked paprika, (can sub with regular paprika)

Instructions

Egg Muffins

  • Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line with parchment liners.
  • To a large 4-cup glass measuring cup, or large mixing bowl, combine the eggs, onion, and seasonings. Whisk to thoroughly combine.
  • To each prepared muffin well, add the ingredients for each combination - 4 per combination.
  • Pour in the egg mixture to fill each well 3/4 of the way full.
  • Bake for 20-25 minutes.
  • Serve warm, garnished with chives, freshly chopped parsley, and your favorite breakfast condiment.

Breakfast Potatoes:

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. For extra crispy potatoes, line two baking sheets to spread out the ingredients a bit more.
  • Add all chopped ingredients to the baking sheet(s) in a single, evenly spaced out layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Stir using a spatula, folding to thoroughly combine.
  • Bake for 40-45 minutes or until the potatoes are cooked through, but not burnt. Stir halfway through baking time, flipping if needed.
  • Sprinkle with additional salt and pepper. Garnish with freshly chopped parsley. Serve hot.
  • Divide the cooked egg muffins and breakfast potatoes between 4 meal prep containers. Add the fruit to separate sandwich bags with a folded paper towel and seal. The paper towel will help absorb moisture as the fruit sits.
 

Recipe courtesy of withpeanutbutterontop.com!

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