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Preparation instructions

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Microwave the butter at 600 W until melted, about a minute. Alternatively, melt it in a small pot and let it cool a bit.
Soften the cream cheese, either by letting it sit at room temperature for a while or microwaving it at 600 W for 30 seconds or so.
Whisk together the eggs, softened cream cheese and melted butter until everything is fully combined.
Optionally flavor with some sweetener, flavor drops or spices. For 4 servings, we added half a teaspoon of salt, onion powder and garlic powder each for savory ones.
Transfer to greased muffin tins or use silicone ones, filling each well to about 2/3 (1/4 cup or half an egg worth of the egg mix).
Alternatively, grease an oven-safe dish and pour in the batter. 8 servings nicely fit in a 9 in by 13 in pan.
Bake in the oven until the eggs have set, about 15 minutes fur muffins or 20 minutes if using a casserole.
The egg loafs will rise considerably. As they cool, they will deflate a bit again.
Enjoy warm or at room temperature.

# Meal Prep Tip
You can store the eggs in the fridge in an airtight container for up to 5 days.
Enjoy at room temperature or gently reheat in the microwave, perhaps 15 seconds at 600 W.

Nutrition Facts

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