Meatball Veggie Egg Muffins
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.
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 ½ 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. Nutrition
Nutrition Facts
Meatball Veggie Egg Muffins
Amount per Serving
Calories
497
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
320
mg
107
%
Sodium
497
mg
22
%
Potassium
1481
mg
42
%
Carbohydrates
41
g
14
%
Fiber
10
g
42
%
Sugar
16
g
18
%
Protein
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!