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–+ servings
Meal Prep Breakfast Eggs

Wholesome Meal Prep Breakfast Eggs for Busy Mornings

These Meal Prep Breakfast Eggs are delicious high-protein bites perfect for busy mornings, combining fluffy eggs, vibrant veggies, and creamy cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 pieces
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Avocado Oil Adds healthy fat and prevents sticking; use olive oil as an alternative.
  • 12 large Eggs Full of protein; for a lighter option, try egg whites.
For the Flavor
  • 1 cup Ground Sausage or Bacon Provides protein and flavor; swap for turkey sausage or omit for a vegetarian option.
  • 1 medium Onion Offers sweetness and depth; can be replaced with leeks or shallots.
  • 1 cup Bell Pepper Adds crunch and color; replace with zucchini for a different texture.
  • 1 cup Sliced Mushrooms Contributes umami flavor; skip or substitute with roasted red peppers if preferred.
  • 2 cups Fresh Spinach Boosts nutrition and color; feel free to substitute with kale.
For the Creaminess
  • 1 cup Cottage Cheese Provides delicious creaminess; ricotta can be used as a substitute.
  • 1 cup Shredded Cheddar Cheese Adds richness; consider mozzarella or a dairy-free cheese for variations.
For Seasoning
  • 1 teaspoon Garlic Powder Essential spices to enhance flavor.
  • 1 teaspoon Paprika Essential spices to enhance flavor.
  • 1 teaspoon Salt Essential spices to enhance flavor.
  • 1 teaspoon Pepper Essential spices to enhance flavor.

Equipment

  • Mixing bowl
  • skillet
  • Muffin tins or meal prep containers

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Gather your ingredients and equipment.
  2. In a skillet over medium-high heat, pour in avocado oil. Add ground sausage or bacon, onion, bell peppers, and sliced mushrooms. Sauté for 3-4 minutes until onions are translucent. Add fresh spinach and sauté briefly until wilted.
  3. In a separate bowl, crack open the eggs and whisk them. Add cottage cheese and shredded cheddar cheese, blending until smooth. Season with garlic powder, paprika, salt, and pepper.
  4. Carefully incorporate the sautéed mixture into the egg mixture and gently fold until combined.
  5. Grease muffin tins or meal prep containers with avocado oil. Distribute the egg mixture evenly, filling each container about three-quarters full.
  6. Place in the oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick; baked eggs should look puffed and set with a slight golden edge.
  7. Once baked, remove and let cool to room temperature. Store in airtight containers in the fridge for up to 5 days.

Nutrition

Serving: 1pieceCalories: 295kcalCarbohydrates: 6gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Check for doneness at 20 minutes; overcooking will make them rubbery. Customize flavor with fresh herbs or spices as desired.

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