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Make these Easy Meal Prep Egg Muffins on Sunday and have a quick, nutritious breakfast ready for the whole week. Not only are they healthy and good for you, they are delicious too!
It’s now that time of year where I always gain a few pounds, along with most everyone else. Holidays, parties and yummy food are a plenty!
This year is going to be different and I’m ready with a plan!
I’m planning on eating as healthy as possible on my down time, so I won’t feel so guilty about having a good time with family, friends and coworkers this holiday season.
Enter these Easy Meal Prep Egg Muffins. I made enough of these bad boys to last me the entire week.
Tips for Making these Easy Meal Prep Egg Muffins
The thing about these Egg Muffins is, they are super customizable. (Is that a word?)
You can switch up the meat…try bacon, ham, Canadian bacon, pork roll (for all the New Jersey peeps-I love this stuff!) or chorizo. Any type of cheese will work too. Swiss, pepper-jack, goat, Havarti, feta…be creative!
Veggies are also interchangeable. Pick any veggies that you like. Try to add a combination of two or three. With a good variety, you’ll get more nutrients and vitamins. Mushrooms, asparagus, or tomatoes would be good options.
If you don’t want too much heat from the jalapeños, remove the seeds and membranes. Most of the heat will be gone and the pepper flavor will still be there. I also like to use a glove, or sometimes even the plastic bag from the grocery store to cover my hand while chopping the peppers. If you get a super spicy one, they can burn your skin. You don’t want that…it’s painful!
When the egg muffins are done, they can be kept in individual containers, or plastic sandwich bags. When you’re ready to eat them, reheat in the microwave for about 2 1/2 minutes.
And of course if you like things spicy, add some red pepper flakes or hot sauce before serving.
Easy Meal Prep Turkey Sausage Egg Muffins
- 1 cup spinach chopped
- ½ medium green pepper diced
- 1 jalapeno pepper diced
- 1 dash salt
- 1 dash black pepper
- ¼ teaspoon cumin
- 2 cups liquid egg whites
- 6 turkey sausage links diced
- 6 ounces sharp cheddar cheese
- Preheat oven to 375°F.
- Thoroughly spray a jumbo muffin pan (6 muffins) with cooking spray.
- Add veggies evenly to each muffin cup. Sprinkle each with a dash of salt, black pepper and cumin.
- Pour ⅓ cup of egg whites in each muffin cup.
- Add 1 diced turkey sausage link to each muffin cup. Top each with 1 ounce of cheddar cheese.
- Bake for 20 minutes, or until eggs are set and firm.
If you’re looking for other Meal Prep ideas, check out my Meal Prep Fruit Salad. It goes great with these egg muffins!