Whole30 Meal Prep Egg Muffins
These Whole30 Meal Prep Egg Muffins are quick, easy, packed with protein and veggies and completely customizable. They're perfect for meal prep and on the go options!
Servings: 12 muffins
Ingredients
- 10 eggs
- 1/2 cup coconut milk can use any non-dairy milk
- 1/2-1 cup chopped lunchmeat or chicken sausage
- 1/2 cup chopped vegetables of choice
- 1/2-1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350f or 175c. Line a muffin tin with silicone baking liners or spray well with cooking spray to ensure that the egg muffins dont stick.
- In a large bowl, add the eggs, milk of choice and salt and pepper. Whisk together until it forms a cohesive mixture.
- Add a bit of the meat and vegetables to each cup of the muffin tin. Try to distribute the mixture evenly between the 12 cups.
- Using a ladel or measuring cup, all the egg mixture to each cup on top of the vegetables and meat. Fill the cups almost full, but leave a bit of space to ensure you can carry it to the oven without spilling!
- Bake for 15-20 minutes, depending on how hot your oven cooks and how full your cups are.
- Once golden brown and set, remove from the oven. The cups will have puffed up while baking, but will deflate while they cool. This is normal!
- Eat warm or leave to cool and store in the fridge for later! To reheat, simply nuke in the microwave for a minute or so and enjoy.