Morning Egg Breakfast Cups Meal Prep Recipe

INGREDIENTS

Servings: 6

5 eggs

Salt, to taste

Pepper, to taste

Mix And Match Fillings

Spinach, chopped

Tomatoes, diced

Onion, diced fine

Bell pepper, diced fine

Broccoli, cut into small florets

Parmesan cheese

Cheddar cheese

PREPARATION

1. In a measuring cup, beat the eggs until smooth. Set aside.

2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.

3. Season each cup with salt and pepper.

4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.

5. Bake at 350°F/180°C for 20 minutes, until set.

6. Enjoy!

Breakfast Burritos Meal Prep Recipe 

INGREDIENTS

Servings: 7

6 baby red potatoes, quartered

16 ounces sausage – Lean turkey

1 red pepper, chopped

1 yellow onion, chopped

Salt, to taste

Pepper, to taste

10 eggs, beaten – Use egg whites as a healthier option!

2 cup shredded cheddar cheese

½ cup scallions, sliced

Corn tortillas

PREPARATION

1. In the same skillet, using leftover bacon grease (drain some if necessary), add the potatoes and season with salt and pepper.

2. Once lightly browned, add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool.

3. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel-lined bowl. Finally, reduce heat to medium-low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

4. Gather cooked ingredients, having let them all cool slightly. Gather flour tortillas, shredded cheese, and sliced green onions (optional), and set them out on your table or workspace.

5. To assemble the burritos, lay out a tortilla and start with a base of eggs, followed by desired toppings, and finish with cheese.

6. To wrap the burrito, fold in both sides, then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up a few at a time for 20 seconds in the microwave before assembling).

7. Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1-gallon freezer bag and place in the freezer to store for up to one month.

To reheat:

1. Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel.

2. Place on a microwave-safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping.

4. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

Chicken Teriyaki Stir-Fry Meal Prep Recipe

INGREDIENTS

Servings: 4

3 chicken breasts, cubed

Salt, to taste

Pepper, to taste

1 teaspoon crushed garlic

½ cup soy sauce

⅓ cup honey

1½ tablespoons sesame seeds

1 onion, sliced

2 small bell peppers, thinly sliced

2 cups broccoli

1 green onion, thinly sliced

Cooked white rice

PREPARATION

1. In a pan, cook cut chicken over medium-high heat until almost done.

2. Reduce heat to medium and stir in the crushed garlic.

3. Add in soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.

4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.

5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.

6. Split the rice, vegetables, and chicken evenly between 4 containers.

7. Top with a sprinkle of sesame seeds and sliced green onion.

8. Refrigerate for up to 4 days.

9. Enjoy!

Turkey Taco Bowls Meal Prep Recipe

INGREDIENTS

Servings: 4

2 tablespoons oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 large red onion, sliced

1 teaspoon salt

1 teaspoon pepper

1 pound ground turkey

1 1-ounce packet taco seasoning

1 28-ounce can diced tomatoes, drained

2 cups cooked rice

1 can black beans, drained and rinsed

1 can corn

1 jar salsa

1 lime, sliced into wedges

Cheddar cheese

Fresh cilantro, for garnish

PREPARATION

1. Heat oil in a large skillet over medium-high heat.

2. Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.

3. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.

4. Season with taco seasoning, stir, cooking until meat has browned and cooked through.

5. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.

6. To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.

7. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Pesto Chicken & Veggies Meal Prep Recipe

INGREDIENTS

Servings: 4

2 tablespoons olive oil

4 chicken thighs, boneless and skinless

Salt, to taste

Pepper, to taste

1 pound green beans

2 cups cherry tomatoes, halved

½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

4. Enjoy!