Easy Egg Muffins and Make Ahead Meal Prep
Weekends are a great time to reset for the week ahead and TODAY I will be resetting my nutrition as I begin my very first 21DSD (21 day sugar detox) alongside starting a new fitness program, Insanity Max 30. It is not unlike me to want to do it all, to take on a bigger challenge and so I took the initiative to do more prepping more this weekend than I have in the last couple months.
This 21 Day Fix Friendly recipe works perfect, falls within the guidelines of the sugar detox program and I’ll be using my colored containers to measure my foods for all my meals over the next 3 weeks. This is nothing new, but I wanted to share my tips on how to make your next egg muffin batch turn out perfect in every way!
Ingredients can vary…but one ingredient I think you should include ALWAYS is onion. So follow this simple equation and you cannot fail: Eggs + Veggies + Onion. In keeping track of meal portions and using the 21 day fix containers this is how it breaks down. I use a 12 serving muffin pan, so 4 “egg muffins” equal 1 red/1 green serving on the plan.
PreHeat oven to 350 degrees. Scrambled Eggs, chopped veggies & onion and added to egg mixture–I added 1 tsp of salt/pepper. Spray muffin pan generously with oil. I used a ladel to pour the mixture into the pan. Bake for 15 mins. At end, I noticed tops were still a little runny so I put my muffin pan under broiler for 2 minutes to finish them off, use your judgement, eggs should not be runny.
I put one set of four in the freezer, the others I separated into sandwich baggies and placed in fridge on top shelf perfect for Grab n Go!
Enjoy and let me know what veggie combinations you use when making your Egg Muffins!