I often recommend Baked Egg Cup Bites as a meal prep item because they’re:
Easy to make
A healthy breakfast or snack on the go
Adaptable to what you have / like
High in protein and full of veggies
They also freeze well so you can double, or triple your volume and even make a few different kinds for the week(s) ahead.
Minimum 6 eggs
1 TBSP water
Sea Salt and Pepper, to taste
Veggies: broccoli, peppers, mushrooms, fresh or sundried tomatoes, spinach, kale, onions, sweet potato, jalapenos, etc
Protein (pre-cooked): chicken, bacon, crumbled sausage, TVP, etc
Cheese: feta, goat, cheddar, parm - basically any cheese can work - or you can omit completely.
Herbs: chives, parsley, basil etc
Preheat oven to 400.
Whisk minimum 6 eggs in a bowl with 1 TBSP water, sea salt and pepper. This is the egg base.
Add additional chopped ingredients from there - no definitive measurements.
Line a muffin tin with liners or grease.
Pour the egg mixture in until it almost reaches the top.
Bake for 20 mins until crisp around the edges, and puffed up (they’ll collapse back down).
Store in tupperware or eat immediately!