These combined-instructions recipes will get your breakfasts prepped for one person for the week, quickly and efficiently. Multiply easily for the number of people you need to feed. Start with a set of egg muffins on Monday and alternate through Thursday on the fresh meals in the fridge. On Thursday night, add milk to your "dry jar" for Friday morning. On Friday night, take extra egg muffins out of the freezer and let them thaw in the fridge overnight for Saturday's breakfast. This will keep your food fresh, safe and tasty.
Preheat oven to 400 F.
Crack eggs into a medium mixing bowl and whisk briefly.
Add in all other ingredients and whisk well to combine.
Pour into an oiled muffin tin and bake for 30 minutes.
While the muffins bake, place your jars on your work surface without their lids.
To each jar, add 1/2 a cup oats and 1 tbsp. coconut sugar.
To TWO of the jars, add 1 tsp. vanilla extract and 1 cup milk (dairy or non-dairy).
Close lids on ALL jars and store in the fridge. You can add the vanilla and milk to the third jar on Thursday night.
Just before eating, add raisins if desired.
When the muffins are finished, remove them from the oven and allow them to cool until you can handle them with bare hands.
You will have six mini muffins for each meal. Portion the muffins into your meal prep containers along with some cut apples or berries and nuts or nut butter to round out the meal.
Any remaining muffins should be placed in a freezer-safe container and frozen for up to three months for future breakfasts.
To thaw, simply place them in the fridge overnight or warm them in the microwave in 20 second intervals.
No nutrition data for this combination of recipes.