High Protein Freezer Friendly Breakfast Bowls
Hearty breakfast bowls filled with eggs, lean protein, and colorful vegetables, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 6 Eggs
- 1 cup Lean protein (chicken, turkey, or tofu)
- 1 cup Vegetables (spinach, bell peppers, and onions)
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 2 tbsp Olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk the eggs together with desired seasonings in a large bowl.
- Heat olive oil in a skillet over medium heat, then add the vegetables and sauté until tender.
- Incorporate your choice of lean protein into the skillet and cook through until it reaches internal temperature of 165°F.
- Combine the cooked vegetables and protein with the whisked eggs in muffin tins.
- Bake in the preheated oven for 20-25 minutes, or until the egg is set and slightly puffed up.
Notes
Store in airtight, freezer-safe containers. Good in the refrigerator for up to 5 days and in the freezer for up to 3 months. Thaw in the fridge and microwave until fully heated.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 186mg