Meal Details
1. Egg & cheese mini muffin
170 cals, 13p, 1c, 13f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375°F (190°C).
2
Whisk eggs, water, and some salt and pepper in a small bowl. Stir in the cheese.
3
Use silicone baking cups or spray a muffin tray with non-stick spray (use the same number of muffins as listed in recipe details). Spoon in egg mixture into tins, going about half way up the tin.
4
Bake for 15 until the egg is set and top is golden. Serve.
5
Meal Prep Note: Let leftovers cool to room temperature and then wrap or store in an airtight container. Store the muffins in the refrigerator for up to 3-4 days. Alternatively, individually wrap the muffins and place them in the freezer. To reheat, unwrap the muffins and microwave them briefly.
2. Turkey bacon
240 cals, 17p, 2c, 18f (per meal)
26 2/3 slice(s) (427g)
Recipe has been scaled from original by 6.67x. Adjust cook times and pan sizes accordingly.
1
Cook turkey bacon according to package. Serve.
3. Cottage cheese & fruit cup
130 cals, 14p, 13c, 3f (per meal)
4 container (680g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.