Meal Prep Egg Muffins 3 Delicious Ways Rockin Robin Cooks

Meal prep these egg muffins for a quick healthy protein meal. I'm making them 3 ways. Sausage and sweet potato, broccoli and cheese, and Mexican style.
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These are very easy to make and are super delicious meal prep ideas for the week.

These egg and cottage cheese muffins are full of protein and make the perfect snack for you and your kids.

Egg Muffin Recipes
Ingredients:

Sweet potato, Sausage, Onion
1 organic sweet potato, peeled and cut into small pieces
yellow onion, finely diced
1 Aidelle sausage, cut into small pieces, come precooked
1 Tbsp olive oil

Mexican Style
1 cup tortilla chips, crumbled
yellow onion, finely chopped
1 can mild green chiles, chopped
Medium cheddar cheese, grated


Vegetable Breakfast Muffins
cup chopped organic broccoli, cooked to el dente
cup organic spinach, chopped
Medium cheddar cheese, grated
cup toasted sliced almonds

Base Mix
4 pastured eggs
1 cup full fat cottage cheese
Garlic powder
Salt
Pepper

Equipment:
Muffin tins
Silicone cupcake molds
Pyrex measuring bowl with spout

Directions:
Preheat Oven 375 degrees F.

Place a fry pan over medium heat and add the olive oil, onion, and sweet potato and stir. After 3 minutes turn the temperature to low and cover the pan for about 2 minutes or until the sweet potato is soft. Then place the mixture into a bowl.

In a small frying pan, place the almonds over medium heat and stir frequently until they toast up and become brown in color. Watch closely so they dont burn.

To meal prep, have all your ingredients lined up as in the video and grouped together according to flavors you are making.

Make the base mix by blending all the ingredients in a mixing bowl. Use a whisk to combine.

Now its just a matter of filling the silicone cups in a layered fashion starting with with the sweet potato/onion mix and then the sausage. I tried to do 2 layers so the flavors are mixed throughout the muffin.

I fill the cups pretty full with ingredients. Then go back and fill each cup with the base mixture. It takes a minute for all the egg to work its way through all the ingredients. You can tap the pan to help the liquid settle in.

You do the same with the next flavor which in my case was the broccoli, spinach, cheese, with toasted almonds on top.

Now for the last flavor, the mexican muffin. Here I placed diced onion and green chilis in the cup first followed by broken chips and cheese. Repeat the layers and finish with some chips on top as well a bit more cheese.

Pop these in the oven at 375 degrees F. for 30 minutes in the middle of the oven. You will find that these muffins pop right out of the silicon cups easily.

The egg muffins will keep in the refrigerator in a sealed container for about 5 days and in the freezer for up to 1 month.

These are perfect when that hectic schedule requires a grab and go breakfast or snack.

Thanks for watching and sharing my cooking show!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin


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