Veggie Quiche

• total time: 11 minutes

Ingredients

The work week is beginning again tomorrow and you are going to want to make this breakfast bowl so you are meal prepped and ready for it. The 25 grams of protein keep you full along with the fiber from a full cup of vegetables, you are going to be able to get so much done before lunch!

Egg bowls are the quickest, easiest, and yummiest way to meal prep for breakfast. I love egg bowls because you can easily get some vegetables (this one has a whole cup) in during the first meal of the day, which honestly, can be kind of hard.

For this bowl, I searched through the fridge and found the veggies we needed to get used up, which makes it a perfect way to add variety to your breakfast prep and also decrease your food waste for the week, saving yourself so much grocery money!

The veggies we had in the fridge this week were 5-6 cherry tomatoes, 1/2 red onion, 1 head of broccoli, and a bell pepper.

The macros I found using my ingredients are:

329 calories

25 grams of protein

20 grams of fat

8.7 grams of carbs

Don’t forget to check out the meal plan subscriptions and so many other amazing recipes at my website www.plannedthenprepped.com!

Here’s the recipe for one bowl:

2 eggs

1/4 cup cottage cheese

1 cup mixed vegetables (raw)

1/4 cup shredded cheddar cheese

Salt and pepper to taste

Directions

Preheat the oven to 400 degrees.

Spray or oil your glass containers. Then put the ingredients into the bowls and stir them up so it is all covered with egg.

Bake for 10-12 minutes or until the eggs are set to your liking.

Cool, cover, and store in the fridge for up to four days.