meatball root veggie muffins

Meatball Veggie Egg Muffins

Pages on this site may contain affiliate links, meaning if you book or buy something, I may earn an affiliate commission at no additional cost to you. Thank you for your support! Learn More


Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.

meatball root veggie egg muffins

Meatball Veggie Egg Muffins

Yum Caitlin Havener
These delicious little egg meatball muffins are great for meal prep, and a high protein breakfast on the go! This recipe is even easier if you combine with my Fall Meal Prep including turkey spinach meatballs and roasted root vegetables, which have several suggested applications.
5 from 1 vote
Prep Time 10 mins
Total Time 40 mins
Course Breakfast, Lunch
Cuisine American
Servings 6

Ingredients
  

  • Prepped Turkey Spinach Meatballs see link to recipe in notes below
  • 8 Eggs large
  • Roasted Root Veggies from Winter Roasted Veggies see link to recipe in notes below

Instructions
 

  • Preheat oven to 350.
  • Beat 8 eggs with milk, salt, and pepper.
  • Spray muffin tin molds. Add foil cupcake liners.
  • Place meatball in center of each liner.
  • Pour egg mixture ยฝ way up liner.
  • Place root veggie mix in the mold of each liner.
  • Pour remaining egg on top of each liner (to seal in veggies).
  • Bake until meatball is at least 160 degrees and egg has set, ~30 minutes.
  • Enjoy as a breakfast on the go!

Notes

You can find the recipe to the roasted veggies here: Winter Roasted Veggies.
Here is the recipe for the Spinach Turkey Meatballs.ย 
Tried this recipe?Let us know how it was!

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.