Hi guys! Happy Monday. Here’s to a positive and productive week! Lets dive right into today’s post: you know that if you are active on social media, it’s pretty easy to see meal prep pics popping up on your feed on Sunday afternoons. If not, you might ask, what’s meal prep? It’s basically the idea that you make all of your food on Sunday that you want to eat for the week. This includes breakfast, lunch, and dinner and snacks. However, meal prep never has 100% worked for me and here’s why… I like to switch it up when it comes to my meals and I like the spontaneity of going out to lunch with co-workers or grabbing a bite to eat with my best friend after work. And I hate the idea of that food going to waste or getting soggy / stale by the end of the week
But, I do have to say that certain aspects of meal prep come in handy when you are running late and trying to save money. And one of the ways I implement this is with making my breakfast ahead of time. This past week, I tried out these frittata muffins. What’s awesome about these muffins is that you can always add as many veggies and variations as you want and you will never get tired of the combinations. You can add in kale, broccoli, peppers, potatoes, anything. I make these ahead of time, heat them up in the toaster in the morning, and then have some fruit or toast on the side with cashew butter. I am loving cashew butter lately. After trying out organic PB, almond butter, and nut butter, I think cashew butter might be my favorite as of right now.
What do you guys think? Do you think meal prep is a life-savor or that too much structure kills people? I’m interested to see your thoughts and if you want the recipe for these tasty bad boys scroll down. x
- 6 eggs
- 4 tbsp milk
- 1 garlic glove (or 1/2 tsp garlic powder)
- 1 c red peppers
- 1 tsp parsley
- black pepper
- 3 tbsp goat cheese
- 3 tbsp cheddar or parmesan cheese (your preference)
- whole wheat tortillas
- everything-but-the-bagel seasoning drizzle on top
- Pour eggs and milk into a bowl and whisk together
- Add in your other ingredients, clean and chopped
- With a spoon, mix it all together.
- Spray the bottom of a cupcake sheet (with coconut oil spray or Pam)
- Line the bottom in cut-out whole wheat tortillas. They should sit like perfect circles on the bottom. (A cookie cutter helps but I didn’t have one so I just cut out circles and hoped for the best.)
- Pour in your egg mix and top with the everything-but-the-bagel seasoning.
- Bake at 350° for 15-20 min. If you only have 6 cupcake/muffin tins in the tray, I’d give it 20 min. Enjoy!