Meal Details
1. Cheesy broccoli quinoa egg muffins
95 cals, 6p, 7c, 5f (per meal)
1 1/3 dash (1g)
1/4 cup (38g)
2/3 cup chopped (61g)
1/3 cup, shredded (38g)
1/3 tsp (1g)
2/3 large (22g)
2/3 large (33g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Cook the quinoa according to instructions on the package. Set aside.
2
Preheat oven to 400°F (200°C) and grease a muffin tin.
3
Whisk together the eggs, egg whites, garlic powder, Italian seasoning, and some salt and pepper. Add in all of the other ingredients including the quinoa and mix until well-combined.
4
Scoop mixture evenly into the muffin tins (check serving size in recipe details to see how many to fill). Bake for 20-25 minutes until fully cooked.
5
Meal prep note: Refrigerate or freeze any leftovers and microwave briefly to reheat.
2. Watermelon
20 cals, 1p, 4c, 0f (per meal)
8 oz (227g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Slice watermelon and serve.