I could eat eggs everyday. These egg cups or mini frittata bites are my go to weekly breakfast meal prep. They’re so fast and easy to make, and store very well. By making them in a muffin pan instead of a casserole dish, you have them already portioned and in an almost bite size form. And by making a dozen at once, you have enough for breakfast all work week.

I will literally try to use up whatever leftover stuff from the refrigerate that I can. Got a few mushrooms sauteed them up, throw them in. That half an onion from a couple days ago, saute it too. Asparagus, spinach, avocado, broccoli, cauliflower; dice it up! It’s a great way to have a bit of variety from week to week so its not always the same.