Meal Details
1. Cheesy broccoli quinoa egg muffins
565cal, 34p, 39c, 27f (per meal)
4 large (200g)
4 large (132g)
2 tsp (6g)
2 cup, shredded (226g)
4 cup chopped (364g)
1 1/3 cup (226g)
1 tsp (4g)
Recipe has been scaled from original by 2x. 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.
3. Peanut butter english muffin
172cal, 6p, 16c, 9f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Slice english muffin through the center and spread peanut butter on each side.
2
(Optional: toast in a toaster oven for a couple minutes)
3
Serve.