Description
This Meal Prep Breakfast Eggs recipe is a flavorful and protein-packed dish perfect for busy mornings. It combines sautéed sausage or bacon with vegetables and eggs, baked into convenient portions that can be stored and reheated throughout the week. Ideal for meal prepping, this recipe offers a hearty start to your day with the added benefits of cottage cheese or Greek yogurt for creaminess and extra protein.
Ingredients
Scale
Protein & Dairy
- 8 large eggs
- ½ pound ground sausage or chopped bacon
- ¼ cup cottage cheese or Greek yogurt or half & half
- ½ cup shredded cheddar cheese
Vegetables & Aromatics
- ½ small onion, chopped
- ½ bell pepper, chopped
- ½ cup sliced mushrooms
- 1 cup roughly chopped fresh spinach
Seasonings & Oil
- 1 teaspoon avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Sauté: Preheat the oven to 350ºF (175ºC). Heat the avocado oil in a large heavy-duty pan over medium-high heat. Add the ground sausage (or chopped bacon), chopped onion, bell peppers, and sliced mushrooms. Sauté for 3-4 minutes until the vegetables soften and the sausage is browned. Add the roughly chopped spinach and stir for a few more seconds until it begins to wilt.
- Mix Eggs and Cheese: In a large mixing bowl, whisk together the eggs, cottage cheese (or Greek yogurt/half & half), shredded cheddar cheese, garlic powder, paprika, salt, and pepper until fully combined.
- Combine and Prepare for Baking: Add the cooked sausage and vegetable mixture to the egg mixture. Stir thoroughly to combine all ingredients evenly.
- Portion and Bake: Grease four small glass oven-safe meal prep containers, muffin tins, or use a large casserole dish. Divide the egg mixture evenly among the containers. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the eggs are fully set.
- Cool and Store: Allow the baked eggs to cool to room temperature. Cover them with lids or plastic wrap and refrigerate. These meal prep portions will keep well for up to 5 days.
- Reheat and Enjoy: When ready to eat, microwave a portion on high for 35-45 seconds or until warmed through. Enjoy a delicious, protein-rich breakfast!
Notes
- If using bacon instead of sausage, cook bacon first until crispy, then chop before adding to the vegetable mixture. This prevents soggy bits and adds a smoky flavor.
- These egg meals can be stored in the refrigerator for up to 5 days, making them perfect for weekly meal prepping.
- Feel free to swap cheddar cheese for other cheeses like mozzarella or pepper jack to vary flavors.
- Add additional vegetables like zucchini or tomatoes for extra nutrients and taste.
- To make this recipe gluten-free, ensure all seasoning blends and processed ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 container (about 1/4 of recipe)
- Calories: 280
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 335 mg
