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High-Protein Egg Muffin Meal Prep

High-Protein Egg Muffin Meal Prep

A quick and easy make-ahead breakfast or snack packed with protein from eggs, chicken, and two types of cheese, plus fresh veggies for flavor and texture. Perfect for meal prep and can be stored in the fridge or freezer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12-15 eggs
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1/2 cup chopped cooked chicken breast
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 12-15 cupcake liners

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
  2. In a large bowl, whisk together eggs, cheese, chicken, bell pepper, onion, parsley, garlic, salt, and pepper until well combined.
  3. Divide the mixture evenly among 12-15 cupcake liners, filling each one about 3/4 of the way full.
  4. Place the cupcake liners on the prepared baking tray and drizzle with olive oil.
  5. Bake for 20-25 minutes or until the edges are golden brown and the centres are set.
  6. Remove the muffins from the oven and let them cool on a wire cooling rack for 5-10 minutes.
  7. Serve warm, or store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Notes

Feel free to substitute the chicken with turkey or ham, or omit for a vegetarian version. Use silicone muffin liners for easier removal. Reheat in the microwave or oven.