Meal Prep Lunch & Breakfast for the Week

• For the Egg Muffins (5 servings, 2 muffins each):
• 10 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped spinach
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 cup shredded cheddar cheese
• For the Quinoa Bowls (5 servings):
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced (add fresh each day)
• For the dressing:
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Nutrition Facts

Per serving

Approximate values based on standard ingredients