Meal Details
1. Egg & cheese mini muffin
336cal, 26p, 2c, 25f (per meal)
Recipe has been scaled from original by 4x. 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. Low-sugar Greek Yogurt
156cal, 24p, 6c, 4f (per meal)
2 container(s) (300g)
3. Turkey bacon
358cal, 26p, 3c, 27f (per meal)
40 slice(s) (640g)
Recipe has been scaled from original by 10x. Adjust cook times and pan sizes accordingly.
1
Cook turkey bacon according to package. Serve.