Sundays are my favorite day to meal prep for the week, and after last weekend–it was needed! I love any form of eggs (egg muffins, scrambled, hard boiled), but this week I decided on egg muffins, one of my favorites.
The reason why I am so drawn to egg muffins and hard boiled eggs is because they are the perfect compliment to my morning shakes. They give you nutrition and the satisfaction of something to eat.
Egg Muffins: Feel free to use/swap whatever ingredients you like–mushrooms, spinach, etc.
-1/4-1/2 cup bell peppers (whatever color desired)
-1/4-1/2 cup diced ham
-1/4-1/2 cup turkey sausage crumbles
-1/4 cup shredded cheese
-1/4 tsp desired seasoning (I used pepper)
Preheat the oven to 350 degrees. Line the bottom of the muffin cups with nonstick spray or butter. Mix your eggs in a bowl, add seasoning if desired. Dice and chop whatever ingredients you desire to have in your muffins. Fill the bottom of the muffin cups with your ingredients, evenly distributing between the cups. Fill the cups about 3/4 full with the egg mixture. Sprinkle shredded cheese on top if desired.
Bake the muffins at 350 degrees until they were firm and golden brown. Let them cool and remove from the tins and into a container or plastic bags. They are great warmed up and will last all week.
For lunch this week, I prepped chicken and rice, enough for the week.
-2 lbs fresh chicken breasts (trim the fat)
-1/2 tsp pepper or your choice of seasoning
Directions: Heat oven to 350 degrees. Trim excess fat from the fresh chicken breasts. Line a pan with aluminum foil (not necessary). Spray the foil or pan with nonstick spray. Lay the chicken on the pan and sprinkle with pepper or your desired seasoning. Bake until chicken is fully cooked throughout. Let cool before placing in fridge.
-2 cups jasmine brown rice
Directions: Pour your desired amount of rice (I did about 2 cups) into the rice cooker. Fill the cooker with water so the water level is a half finger tip high over the top of the rice. Place cover on rice, cook until soft. If the rice isn’t cooked all the way through, you can add a bit more water and continue to cook. Let the rice cool before placing in the fridge.
As for my shake recipe, this is the recipe I have been making lately for breakfast to go with my egg muffin.
Morning Protein Shake:
-1 scoop protein powder (Chocolate Whey)
-1 tbsp PB2
-3 ice cubes
– 2 cups skim milk
Blend together and enjoy!