Ingredients (makes ~12 cups):
1 cup diced cooked potato
6–8 fully cooked meatballs, chopped
8 large eggs
¼ cup milk
⅓ cup shredded cheese
Salt & pepper to taste
Optional: chopped spinach, bell peppers, or green onions for added nutrients
Directions:
Preheat oven to 375°F and grease a 12-cup muffin tin or use silicone liners.
Divide the potatoes evenly among the muffin cups.
Add a few pieces of meatball to each cup.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the potatoes & meatballs in each cup, filling about ¾ full.
Top with cheese and optional veggies if desired.
Bake for 18–22 minutes or until set and golden.
Let cool slightly before removing. Store in fridge for 4–5 days or freeze for grab-and-go meals.
Why They’re Great
Eggs = protein, healthy fats & choline (supports brain & hormone function)
Meatballs = additional protein + iron, great during luteal and menstrual phases
Potatoes = complex carbs to fuel energy & support blood sugar stability
Supports Your Cycle
Ideal for luteal phase or menstrual phase when cravings and fatigue hit
Portable protein = helps prevent energy crashes and keeps you fuller longer