Meal Details
1. Egg & cheese mini muffin
280 cals, 22p, 2c, 21f (per meal)
Recipe has been scaled from original by 3.33x. 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. Smoked salmon
120 cals, 12p, 0c, 8f (per meal)
1/2 lbs, boneless (227g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Plate the smoked salmon and, optionally, spritz some lemon juice on top before serving.
3. Raspberries
125 cals, 3p, 12c, 1f (per meal)
7 cup (861g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.