Meal Prep Breakfast Eggs with Veggies Recipe

If you’re looking for a hearty, satisfying breakfast that’s also insanely easy to prep ahead of time, you’ve got to try this Meal Prep Breakfast Eggs with Veggies Recipe. I absolutely love how it combines protein-packed eggs with fresh veggies and just the right touch of cheese to keep me full and energized. Plus, once you make a batch, your mornings are practically done—for days!

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Ingredients You’ll Need

The ingredients in this Meal Prep Breakfast Eggs with Veggies Recipe are a balanced mix of protein, veggies, and seasoning that play beautifully together in your mouth. I always recommend fresh veggies for that crisp bite, but you can work with what you have on hand.

• Avocado oil: A neutral oil with a high smoke point, perfect for sautéing veggies without overpowering the flavors.
• Ground sausage or chopped bacon: I use sausage for a spiced punch, but bacon adds a smoky richness if that’s what you prefer.
• Small onion: Adds a subtle sweetness and helps build flavor depth.
• Bell pepper: I like red or green for color and a light crunch.
• Sliced mushrooms: Bring earthiness and a juicy texture when cooked down.
• Fresh spinach: Wilts down quickly, boosting nutrition without weighing down the eggs.
• Large eggs: The base ingredient, offering protein and structure to the bake.
• Cottage cheese, Greek yogurt, or half & half: I usually go for cottage cheese — it adds creaminess and a slight tang.
• Shredded cheddar cheese: Melts beautifully for gooey, cheesy pockets.
• Garlic powder, paprika, salt, pepper: Essential seasonings that bring the whole dish together with warmth and a hint of spice.

Variations

One of the things I love most about this Meal Prep Breakfast Eggs with Veggies Recipe is how easy it is to make it your own. Over time, I’ve tried swapping veggies, protein, and even cheeses to keep breakfast exciting.

• Protein swap: Using bacon instead of sausage gives a smoky twist—just make sure to crisp it up first to avoid sogginess.
• Veggie variations: Try kale instead of spinach, or toss in diced tomatoes or zucchini when in season for freshness.
• Dairy-free option: Skip the cheese and cottage cheese or use a plant-based yogurt alternative if you want to keep it dairy-free.
• Spice it up: Add chili flakes or a little cayenne if you want some heat to wake you up in the morning.

How to Make Meal Prep Breakfast Eggs with Veggies Recipe

Step 1: Sauté the Veggies and Protein

Start by heating avocado oil in a large, heavy-duty pan over medium-high heat. Add in the ground sausage (or pre-cooked chopped bacon), chopped onion, bell peppers, and sliced mushrooms. Sauté everything together for about 3 to 4 minutes until the onions turn translucent and the sausage is nicely browned. Then toss in the fresh spinach and cook just until it starts to wilt—this only takes seconds. This step builds the base flavor and ensures your veggies are perfectly tender without being watery.

Step 2: Whisk the Eggs and Mix It All

In a large bowl, whisk the eggs together with the cottage cheese (or Greek yogurt or half & half), shredded cheddar, and your seasonings—garlic powder, paprika, salt, and pepper. Once everything’s combined and smooth, stir in the cooked sausage and veggie mixture until evenly distributed. The cottage cheese adds a creamy texture that you’ll love when baked.

Step 3: Bake to Perfection

Grease your glass meal prep containers (I usually use 4 small ones), muffin tins, or a casserole dish—whatever you have on hand. Divide the egg mixture evenly among them. Bake in a preheated 350ºF oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the eggs are set but still moist (not rubbery). Let them cool to room temperature before covering and popping into the fridge.

How to Serve Meal Prep Breakfast Eggs with Veggies Recipe

Garnishes

I like to sprinkle a bit of fresh chopped parsley or chives on top right before eating. It adds a bright, fresh flavor that contrasts so nicely with the cheesy eggs. A dollop of salsa or avocado slices also bring a creamy, zesty burst.

Side Dishes

To round out the meal, I often pair these egg bakes with some fresh fruit or a quick toast. My family goes crazy for pairing it with crispy hash browns or even a lightly dressed green salad if we want something lighter.

Creative Ways to Present

For special occasions, I’ve served these in mini muffin tins to create egg “muffins” that look adorable and are perfect for party platters. You can also cut a large casserole into neat squares and stack them for a brunch buffet display.

Make Ahead and Storage

Storing Leftovers

I find the best way to store these is in airtight glass containers directly after cooling. They keep well in the fridge for up to five days without losing moisture or flavor, making week-long breakfasts a breeze.

Freezing

If you want to meal prep further, this recipe freezes wonderfully. Just place cooled portions in freezer-safe containers or bags, and they’ll last 2-3 months. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I zap mine in the microwave for 35 to 45 seconds on high — just enough to warm through without drying out. If you like crispy edges, a quick minute in a hot skillet can refresh the texture beautifully.

FAQs

Final Thoughts

This Meal Prep Breakfast Eggs with Veggies Recipe has totally changed my morning routine—no more scrambling to figure out what to eat when I’m rushing out the door. I love how customizable and forgiving it is, and honestly, the cheesy, veggie-packed bites just feel like a warm hug to start the day. Give it a try, and I promise you’ll feel a little more relaxed and a lot more nourished every morning.

Meal Prep Breakfast Eggs with Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 82 reviews

• Author: Sophia
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

This Meal Prep Breakfast Eggs recipe is a delicious and high-protein way to start your day. Combining savory ground sausage or bacon with fresh vegetables and fluffy eggs baked to perfection, this dish is perfect for preparing ahead and enjoying throughout the week.

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Ingredients

Protein and Dairy

• 8 large eggs
• ½ pound ground sausage or chopped bacon
• ¼ cup cottage cheese or Greek Yogurt or half & half
• ½ cup shredded cheddar cheese

Vegetables and Seasonings

• 1 teaspoon avocado oil
• ½ small onion, chopped
• ½ bell pepper, chopped
• ½ cup sliced mushrooms
• 1 cup roughly chopped fresh spinach
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper

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Instructions

1. Preheat and Cook Sausage and Vegetables: Preheat your oven to 350ºF (175ºC). In a large heavy-duty pan, heat 1 teaspoon of avocado oil over medium-high heat. Add the ground sausage, chopped onion, bell pepper, and sliced mushrooms. Sauté for 3-4 minutes until the vegetables soften and the sausage is browned. Add the chopped spinach and cook for an additional few seconds until it starts to wilt.
2. Mix Egg Mixture: In a large mixing bowl, whisk together 8 large eggs, ¼ cup cottage cheese (or Greek yogurt or half & half), ½ cup shredded cheddar cheese, and season with ½ teaspoon each of garlic powder, paprika, salt, and pepper. Stir in the cooked sausage and vegetable mixture until fully combined.
3. Prepare Baking Containers: Grease 4 small glass oven-safe meal prep containers, muffin tins, or a large casserole dish with a little oil or cooking spray to prevent sticking.
4. Bake the Egg Mixture: Divide the egg mixture evenly among the prepared containers or the casserole dish. Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the eggs are completely set.
5. Cool and Store: Remove the baked eggs from the oven and let them cool to room temperature. Cover the containers tightly and refrigerate for up to 5 days for easy meal prep breakfasts.
6. Reheat and Serve: When ready to eat, microwave the portion on high for 35-45 seconds or until warmed through. Enjoy your nutritious and convenient breakfast!

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Notes

• If you use bacon instead of sausage, cook the bacon first until crispy, then chop it finely before mixing with the eggs. This ensures a smoky flavor and prevents sogginess.
• You can customize the recipe by adding other vegetables like tomatoes or zucchini if desired.
• For a dairy-free version, substitute the cottage cheese and cheddar with non-dairy alternatives or omit them.
• Make sure to store baked eggs in airtight containers to maintain freshness for up to 5 days.

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Nutrition

• Serving Size: 1 container (approximately 1/4 of recipe)
• Calories: 310 kcal
• Sugar: 2 g
• Sodium: 520 mg
• Fat: 23 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 340 mg