Meal Prep Baked Egg Muffins

If your mornings are anything like mine, you’re always looking for a quick, satisfying breakfast that doesn’t derail your day before it even starts. That’s where these meal prep baked egg muffins come in. They’re the perfect way to meal prep breakfast for the week. Simple to make, easy to reheat, and packed with protein to keep you going.

These little “muffins” are made with just a handful of ingredients: egg whites, cottage cheese, cheddar, and center-cut bacon. By blending the cottage cheese with the egg whites, you get a surprisingly fluffy texture without adding extra fat or carbs. A sprinkle of shredded cheddar and a little bacon on top bring just the right amount of flavor, making these taste more indulgent than they really are.

Because they’re portioned into muffin tins, you know exactly what you’re getting in each one. That means no guessing on calories or macros. Just grab a couple in the morning, reheat in the microwave and you’ve got a hot, satisfying breakfast in under a minute. They’re also freezer friendly. You can stock up and never have to worry about skipping the most important meal of the day.

For anyone who’s chasing high protein while keeping calories and carbs low, these are a no-brainer. Each muffin has around 11 grams of protein, just 93 calories, and only about 1 gram of carbs. That makes them perfect for busy mornings, post-workout fuel, or even a quick snack when you’re craving something savory.

Give these Meal Prep Baked Egg Muffins a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Meal Prep Baked Egg Muffins

Recipe by That Griller GuyCourse: BreakfastCuisine: American

Servings

5

servings

Prep time

20

minutes

Cooking time

25

minutes

Easy meal prep baked egg muffins made with egg whites, cottage cheese, cheddar, and bacon. High protein, low carb, and perfect for quick breakfasts all week.

Ingredients

• 
  4 cups liquid egg whites

• 2 cups 2% cottage cheese

• 1 ½ cups shredded cheddar cheese

• 10 slices center-cut bacon, cooked and crumbled

• Salt and pepper, to taste

Directions

• Preheat oven to 375°F (190°C). Spray two muffin pans with cooking spray.
• Cook bacon until crisp, then crumble.
• Blend egg whites and cottage cheese until smooth. Season lightly with salt and pepper.
• Pour mixture evenly into 20 muffin cups, filling each ¾ full. Top with cheddar and bacon.
• Bake 22–25 minutes until set and golden.
• Cool before storing in airtight containers. Refrigerate up to 5 days or freeze individually.

Notes

• Nutrition (Per Muffin)
  
  Calories: ~93
  Protein: ~11 g
  Carbs: ~1.3 g
  Fat: ~4.3 g