Grab-and-Go Protein Bombs
"Meal prep once, eat all week. Zero excuses for skipping breakfast."
Makes 12 muffins.
Preheat oven to 350°F. Spray a 12-cup muffin tin generously with cooking spray.
Whisk eggs, milk, salt, and pepper until well combined.
Divide your add-ins evenly among the muffin cups — fill each about ⅓ full.
Pour egg mixture over the add-ins, filling each cup about ¾ full.
They puff up while baking. Leave room or they'll overflow.
Bake 20-22 minutes until eggs are set and tops are slightly golden.
Let cool 5 minutes. Run a knife around edges to release. Store in airtight container.
Refrigerate up to 5 days. Freeze up to 3 months in zip-lock bags.
Microwave 30-45 seconds from fridge. 90 seconds from frozen.
Use 6 whole eggs + 8 egg whites for lower fat, same protein.