what I’m meal prepping this week & homemade egg + cheese mcmuffin recipe!

Happy happy Wednesday! This weekend ended up being a squirrelly one after my car turned my brief weekend trip to Dallas into a 3-day weekend. I can’t complain, of course, because it just meant I got to spend more time with my family and now I don’t have to stress about my power steering pump anymore. This weekend was definitely a solid reminder that I really don’t know what I would do without my family.

But I digress. Since my weekend took a bit of a turn, that of course means my meal prepping schedule got a little off track and I didn’t get around to it until last night, but I’m really excited about the meals I have planned for this week + next! Luckily I have a lot of plans this weekend so I won’t need to be eating at home much except for during the work week!

When I was in Texas I got to go to Trader Joe’s with my mom – seriously one of my favorite things to do when I go home. We have one here in OKC, but it’s so far from me and it’s just become a little tradition to go to TJ’s whenever I visit home. I was able to do 95% of my grocery shopping there, too – even with some of the junk food I bought (sorry, but not sorry – their seasonal snacks and cookie butter is just too good to resist!) I only spent about $45 there which I personally consider a win. It helps that I already had some of the ingredients at home and mostly needed to stock up on things like produce, broth, and beans lol.

What I’m meal prepping:

White Chicken Chili

Butternut Squash Ravioli w/ butter + Follow Your Heart Parmesan cheese

Homemade Egg + Cheese McMuffins

Homemade Egg + Cheese McMuffins


  • 1 package of whole grain English muffins
  • 6 cage-free eggs
  • 6 slices of Follow Your Heart cheese (I like provolone or smoked gouda best!)
  • Optional: Everything But the Bagel seasoning, your choice of meat


  1. Preheat oven to 350°F
  2. Beat together all the eggs and add a splash of unflavored, unsweetened dairy-free milk (or water!)
  3. Grease a oven-safe glass pan (a 11x7in pan would likely work best for only 6 eggs) and pour eggs in. Cook for about 20 minutes or until fluffy and a light golden brown on top.
  4. While the eggs are cooking, slice the English muffins in half.
  5. When done, remove the eggs from the oven and set out to cool. Then, cut the eggs into 6 evenly cut squares.
  6. Place an egg square on 6 of the muffins and top with a slice of vegan cheese. Sprinkle with seasonings, as desired. Top with the other half of the English muffin.
  7. To store, wrap each sandwich in a slightly damp paper towel, slide into a sandwich-size plastic baggie, and store in the freezer – microwave when ready to eat!

It’s so so easy to take with you on-the-go or take it out to thaw out the night before so it’s ready for you the next morning. I always struggle with getting breakfast in because it’s hard to find meals that are easy to prep, but this has by far been one of my favorites! Savory and filling, and great paired with a piece of fruit or berries!

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