Meal Prep Recipes:Breakfast Sausage Egg Cups, Halloumi Avocado Salad, Creamy Basil White Bean Dip, and High-Protein Chocolate Chip Muffins

Breakfast Sausage Egg Cups: Preheat oven and line a muffin tin with paper liners.

Cook and crumble breakfast sausage, then distribute into the muffin cups.

Whisk eggs with a splash of milk (white liquid) and add chopped green herbs and orange pieces.

Pour the egg‑herb mixture over the sausage in each cup and bake until set.

Halloumi Avocado Salad: Slice halloumi and avocado, and slice cucumber and red onion into rounds and thin strips.

Combine cooked quinoa, rocket, chickpeas, and the sliced vegetables in a bowl.

Whisk together olive oil, lemon juice, honey, and Dijon mustard for the dressing; toss the salad and divide into containers.

Creamy Basil White Bean Dip: Blend white beans, chopped basil, olive oil, lemon juice, and a pinch of salt until smooth.

Serve the dip with sliced cucumber and red onion.

High-Protein Chocolate Chip Muffins: Preheat oven and line a muffin tin.

Sift buckwheat flour and almond flour into a bowl, then whisk into the egg‑herb mixture.

Fold in chocolate chips until evenly distributed.

Spoon batter into the muffin cups and bake until a toothpick comes out clean.