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High Protein Freezer Friendly Breakfast Bowls

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These high protein breakfast bowls are loaded with veggies, eggs, and your choice of lean protein, perfect for busy mornings.

Ingredients

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  • 8 large eggs
  • 1 cup cooked lean protein (chicken, ground turkey, or firm tofu)
  • 1 cup mixed veggies (bell peppers, spinach, onions)
  • 1/4 cup milk or unsweetened plant milk (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil or cooking spray
  • Optional mix-ins: 1/2 cup shredded cheese, chopped herbs, a pinch of smoked paprika, or diced tomatoes (drained)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners.
  2. Whisk the eggs, milk, salt, pepper, and garlic powder in a mixing bowl until blended.
  3. Heat oil in a skillet over medium heat. Add the lean protein and cook until fully done and lightly browned. Remove and set aside.
  4. In the same skillet, add a touch more oil if needed and sauté the onions and bell peppers until soft. Add spinach at the end and cook until wilted.
  5. Return the cooked protein to the skillet and stir to combine with the veggies. Let cool slightly.
  6. Stir the protein and veggie mix into the whisked eggs. Fold in cheese or herbs if using.
  7. Spoon the mixture evenly into the prepared muffin cups, filling each about three quarters full.
  8. Bake for 20 to 25 minutes, or until the egg is set and the tops are just beginning to color.
  9. Let the cups cool in the tin for 5 to 10 minutes, then transfer to a cooling rack to cool completely before freezing or refrigerating.

Notes

Serve warm with sliced avocado or Greek yogurt for extra protein. Store cooled cups in an airtight container for up to four days or freeze for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/high-protein-freezer-bowls/