During my free 30-Day PCOS Diet Challenge, you’ll notice that most of the recipes in the meal plans prompt you to make enough for leftovers the next day. If you’re one of the people who struggle to eat the same meal multiple days in a row but would like to find ways to reduce food waste, perhaps this recipe might do the trick. You can even try adding some herbs or spices to each individual muffin to keep things interesting!
This easy PCOS recipe offers another arrow in your quiver for repurposing dinner leftovers into a delicious lunch, snack or even breakfast on-the-go. You can pretty much pile any combination into these egg muffins, but it’s preferable if you can use a mix of both starchy and non-starchy vegetables to promote better gut health.
Here’s everything you’ll need to make these PCOS-Friendly Egg Muffins:
- Leftover cooked meat
- Leftover vegetables
- Coconut flour
I’ll usually whip up a batch of these muffins on the weekend before I do my weekly grocery shop. It clears out the fridge of any leftovers before I stock it back up, and I have my lunch ready to go for the week.
P.S. If you are struggling to make the switch to a PCOS diet, I run a free 30-Day PCOS Diet Challenge every quarter which is the perfect way to really kickstart your health transformation. This live event includes weekly meal plans, recipes, shopping lists, and video lessons, all within a supportive community environment. However, if this recipe has inspired you and you want to get started right away, then I recommend downloading my free 3-Day PCOS Diet Meal Plan as well. It’s a 15-page PDF ebook that contains some of my most popular PCOS recipes, a shopping list ready to go, and some additional information about how to use food to heal your PCOS.
Reduce food waste and stock the fridge with this versatile PCOS lunch recipe!
This easy PCOS recipe offers another arrow in your quiver for repurposing dinner leftovers into a delicious lunch, snack or even breakfast on-the-go.
- 8 Eggs
- 1 cup Leftover cooked meat
- 1 1/2 tbsp Coconut flour
- 3/4 tsp Salt
- 1/4 tsp Pepper
- 1 cup Leftover vegetables
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin.
- Divide your leftovers evenly between each cup. About 2-3 tablespoons per cup should do it.
- Whisk up your eggs, coconut flour, and salt, making sure there are no lumps.
- Pour the egg mixture evenly into each cup. Leave about ¼” (6 mm) of space from the top to allow room for the muffin to rise in the oven. Crack some pepper on top.
- Bake the muffins for 20 minutes. You can check that they’re done by inserting a toothpick into the center – it should come out clean.
- Let them cool for about 5 minutes in the muffin tin before removing them onto a wire rack.
- Keep refrigerated in a sealed container for up to 3-4 days, or store in the freezer for up to 4 months.
Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 403mgSodium: 619mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 24g
Please note that the nutrition information above isn’t always 100% accurate.
Since 2010, Kym Campbell has used evidence-based diet and lifestyle interventions to manage her PCOS. After getting her symptoms under control and falling pregnant naturally, Kym now advocates for dietary change as part of any PCOS treatment plan. Combining rigorous science and clinical advice with a pragmatic approach to habit change, Kym is on a mission to show other women how to take back control of their health and fertility. Read more about Kym and her team here.