Meal Details
1. Broccoli & cheddar egg muffins
386cal, 27p, 4c, 28f (per meal)
10 2/3 large (533g)
1 1/3 cup, shredded (151g)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
2 2/3 tsp (13mL)
2 2/3 cup (243g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C).
2
Coat muffin tins with the olive oil, or use liners.
3
Steam the chopped broccoli by placing it mostly covered in a container in the microwave with a few teaspoons of water for a couple minutes.
4
In a bowl, whisk together the eggs, salt, pepper, and broccoli.
5
Pour mixture into muffin tins and top evenly with the cheese.
6
Bake for about 12-15 minutes until done.
3. Blueberries and cream
403cal, 4p, 14c, 36f (per meal)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.