Egg Muffin Breakfast Meal Prep
A filling, easy to make, and delicious breakfast meal prep option that you are going to absolutely love!
Servings 4 servings
You can make 1/3 of the Egg Muffin recipe to fill 4 meal prep containers, 1/2 of the recipe to fill 4 containers with 8 muffins, etc. I find that 1 muffin with the breakfast potatoes to be filling.
Divide the cooked egg muffins and breakfast potatoes between 4 meal prep containers. Add the fruit to separate sandwich bags with a folded paper towel and seal. The paper towel will help absorb moisture as the fruit sits.
Refrigerate until ready. Remove the fruit (if in the container) and reheat.
Calories listed in nutrition label below are for 1 serving of 4: 1 egg muffin, 1 serving of breakfast potatoes, and 1 cup of fruit.
Serving: 1serving | Calories: 404kcal | Carbohydrates: 51g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 214mg | Sodium: 553mg | Potassium: 1156mg | Fiber: 5g | Sugar: 19g | Vitamin A: 3610IU | Vitamin C: 132.4mg | Calcium: 79mg | Iron: 3.1mg